Wayne Gisslen

Parmesan Foam

Preparation info
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. In a small saucepan, bring the milk to a boil.
  2. Remove from the heat, add the cheese, and stir.
  3. Let stand 30 minutes at room temperature.
  4. Strain through a chinois. Press on the solids to extract all the liquid, but do not force the solids through strainer.
  5. Mix in cream. Add salt to taste and refrigerate.
  6. Pour the cream mix

Per 1 ounce (28.35 g): Calories, 70; Protein, 4 g; Fat, 6 g (73% cal.); Cholesterol, 20 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 140 mg.