Warm Parmesan cheese espuma with roasted focaccia

Name: Warm Parmesan cheese espuma with roasted focaccia
Ingredients: Siphon; 100 g Pasteurized egg white; 300 ml Debic Culinair Original 20%; 225 g Parmesan cheese

Warm Parmesan cheese espuma, served light from the siphon and perfect for dipping with crispy roasted focaccia. Savory and creamy enjoyment!

Sharing recipe for 2 to 4 people. Recipe for 1 liter siphon.

Speed is crucial to serve your guests smoothly, without compromising on quality. With a siphon and Debic cooking cream, you can make airy variations on, for example, classic dipping sauces. You prepare the foams in advance and serve them à la minute. Fast, tasty, and with perfect texture. This way you keep control over your mise-en-place, work more efficiently, and make optimal use of your ingredients. Ideal for chefs who want to surprise with creative, shareable dishes even during peak moments. Efficient, distinctive, and margin-increasing!

Ingredients

Siphon

100gPasteurized egg white

300mlDebic Culinair Original 20%

225gParmesan cheese

Preparation

Grate the Parmesan cheese with a very fine grater.
Heat the Debic Cooking Cream to a maximum of 65⁰C and add the cheese in portions.
Whisk smooth with a whisk. Add the egg white and mix well. Pour into a siphon and charge with two gas cartridges.
Keep warm at 65°C and dispense à la minute into small bowls. Serve with toasted focaccia.