Parmesan Foam with ISI Siphon

Hi, My name is Lori. I am trying to make a strong flavored Parmesan Foam using my ISI whipping siphon. I few recipes on the net let me to a bland tasting cream with a hint of Parm flavor.

Question: I want it to be a stronger flavor than just cream w/hint of Parm. If I instant pot parm rinds with water for an hour or two (in a steamer so won't stick to bottom of the pot), would the oils rise to the top and I could add the oil to my cream in the siphon? Would it make it a stronger flavor? Will oils extract in the instant pot from Parm Rinds? Any suggestions?

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Comments

brian_martin2001

You might try this if you haven't: https://www.isi.com/en/culinary/recipes/detail/parmesan-espuma/

The problem i see with what you're suggesting is you'll only get the oil soluble flavor components. Let us know what you've tried thus far if you still have the links to them

tshewman

Temperature of serving will be a consideration (do you want to serve warm or cold)? There's a few ways you could go about it esp if warm.

If warm, combine small diced parmesan rind cubes with butter n a SV bag and cook for about 3 hrs at 85C then strain. You could potentially use a smaller amount of butter in a pressure cooker for 20-30 min cooking/depressurize etc then add small cubes of butter (think of a compound butter). Allow 20min to infuse and strain. Add the small cubes of rind to the cream (or whole milk) and cook SV (maybe 68C) and allow to infuse into the cream.

Combine butter and cream, blend, transfer to siphon and keep warm. If using cream only for a cold foam (easier). infuse via SV, strain and allow to cool. The downside is you will need a large ratio of parmesan:cream. Not a bad thing, just can get expensive.

Oliver_Timonera_48282

Haven't you read what she just stated?

brian_martin2001

Yes, hence my comment