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Parmesan Air / Parsley Root Foam


Parmesan air


1000g grated Parmesan

900 grams of water

5g Lecithin




Bring the water to a boil in a saucepan and add the grated parmesan. Stir constantly so that the cheese becomes an elastic mass. Turn off the stove and let it steep for an hour. Strain the mixture through a straining bag and store the collected liquid in the fridge.

Heat the Parmesan whey to 45°C. Add lecithin and mix thoroughly. Move the stick blender over the top of the liquid to incorporate as much air as possible, creating a foam on the surface.
Allow the foam to stabilize for a minute. Remove with a large spoon and serve.

Parsley Root Foam


15 ml milk

2 grams of white pepper

4-5g  Espuma Hot

50 g onion, diced

75ml Lemon Squash from Rose's

200 ml cream

300 ml chicken stock

350 g parsley root, diced

40 g butter, salted




Finely dice the parsley root and white onion and sauté in a saucepan with butter and pepper until colourless. Then add lemon squash, chicken stock, milk and cream and simmer for about 45 minutes. Then finely puree the mixture in a blender,  Pass through a fine sieve and leave to cool. Work Espuma Hot into the cooled mass with the hand blender and fill into a 1 l iSi siphon suitable for warm preparation and aerate with 2 N2O iSi cartridges. Leave in the fridge for 4 to 6 hours. After the rest period, heat the iSi siphon to 68°C in a water bath.




For an even more stable result 0.8 g  Xanthan or 2g  Xanthan Instant  Mix in together with Espuma Hot.

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