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| Parmesan Foam |
| Yields: 20 or so servings |
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| INGREDIENTS |
2 white onion, sliced
3 stalks celery, sliced
2 bay leaves, dried
3 T white peppercorns
1/4 C Parmesan rind
1/2 bottle white wine
1/2 gal heavy whipping cream
2 C parmesan, grated
salt and pepper |
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| METHOD |
• In oil, slowly sweat the onion, celery, bay leaves and peppercorns.
• Once the onions are translucent, add the Parmesan rind and allow to
barely caramelize.
• Deglaze with the white wine and cook until dry.
• Add the cream and allow to reduce by 1/2.
• Add the Parmesan and season with white pepper and salt.
• Strain though a chinois and while still hot, pour into a profile whipper.
• Charge with 2 canisters and keep warm. |
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