Hi there, as mentioned on insta I come up with a recipe that change the game a bit.
Until yesterday I thought whipped cream could only be cold, well I was wrong…
I’m not the kind of person that can have plain whipped cream…it’s meaningless…
However, the thoughts that drive me to reach for that solution were for something different.
I was working on my plating for the Parmigiana when I thought “I need this whipped parmesan cream to be hot and not to melt down…”
Got that, open some books, look on internet and then I finally found a solution.
So, I made an half and half recipe, I added 50% of finely grated parmesan, I then emulsion the sauce with 1% Methylcellulose and 0.2% Xantham Gum.
Charge the Isi Syphon, heat it up till 65ºC
Boom, it works, and as it works with parmesan it will work with most of the cheeses… just look for the splitting point… the ratio of fat is also very very important if you over ratio the fat component xanthan will make everything to look like something slimy.
Just make yourself able to fail, try out few proportions, look for taste and texture.