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Parmigiano Reggiano Mousse

  • Cooking Time10 mins
  • DifficultyMedium
50g fresh cream
380g milk
280g grated Parmigiano Reggiano, aged 24 months
40g glucose
2 gelatine sheets
Balsamic reduction
Salt
1 Siphon and 2 gas chargers

1. Soften gelatin sheets putting them in cold water.

2. Put fresh cream, milk, grated Parmigiano Reggiano and glucose into the Thermomix appliance and blend them (slowly) for 10 minutes at 80°C. Make the last seconds faster, squeeze and add gelatine and mix quickly for another 20 seconds.

3. Using a sieve, pour the mixture slowly into the siphon and add the gas chargers.

4. Serve in a glass. Add balsamic reduction or cinnamon on the top.

Recipe courtesy of Chef Andrea Pesci from Osteria della Stazione di Felino

Image courtesy of John Holdship

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