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parmesan foam (sallye)

grandedame avatar
Recipe by
sallye bates
@grandedame
Austin, TX

Found this in an old cookbook of mine. It sounds like a creative, delicious way to serve cheese as a garnishment.

yield serving(s)
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For parmesan foam (sallye)

  • 12 oz
    parmigiano-reggiano cheese
  • 1 c
    half-and-half cream
  • DO NOT SUBSTITUTE ANOTHER KIND OF CHEESE OR MILK, NO MATTER HOW GOOD YOU THINK IT IS

How To Make parmesan foam (sallye)

  • 1
    Cut the cheese into 1/2 inch squares and place in the top pan of a double boiler. If you don't have a double boiler, you can use a heatproof bowl or heavy saucepan.
  • 2
    Add the half-and half to the pan with cheese. Place the pan or bowl over a pan of simmering water. Do not allow the water to boil.
  • 3
    Allow the cheese to melt slowly and evenly. Stir with a wooden spoon frequently to avoid scorching. DO NOT LET IT BOIL!
  • 4
    It will take 10-15 minutes for the cheese to completely melt. At this point, remove from heat and pour into a heatproof bowl. It will resemble a cheese sauce but won't be completely smooth.
  • 5
    Cool to room temperature, then cove with plastic wrap and refrigerate. After a couple of hours, it will resemble a firm ricotta cheese.
  • 6
    Great as an accompaniment to fruit dishes, salads, or steamed/sautéed vegetables. Can also be used as a spread for sandwiches.
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