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- How to make Culinary Foams, Air and Espumas
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- Parmesan Espuma
Subscribe to RSSThis eggy custard has just a touch of garlic, for a piquant, but not too brash, flavor. Arrange the ramekins in a baking dish just large enough to hold them. In a saucepan over medium-low heat, bring the half-and-half, thyme and garlic to a simmer. Remove from the heat, cover, and let stand for 5 minutes. Gradually whisk the warm half-and-half mixture into the yolks, then whisk in the reserved cheese. Pour into a glass measuring cup or pitcher. Divide evenly among the prepared ramekins. Place the baking dish with the ramekins on the oven rack. Gently push the oven rack back into place. Bake until a butter knife inserted into a ramekin comes out clean, 30 to 35 minutes. Remove the baking pan from the oven, then use tongs to remove the ramekins from the water. Serve immediately. Serves 4. July 8, July 6, Brunch Custard Parmesan. Related Posts. Parmesan and Black Pepper Popcorn. Eggs Blackstone with Roasted Tomatoes. Do Brunch the Bobby Flay Way. Pear-Custard Tart. Broccoli Soup with Parmesan-Lemon Fricos. Leave a Reply Cancel reply.
This inventive mozzarella starter from Pino Cuttaia is indeed as light as a cloud. The chef conceals a mozzarella foam in milk skin and serves the dish with a vibrant plum tomato juice. Take a look at what's new and get inspired. Latest Recipes. Can't see what you're looking for? Browse our collection of cooking guides. View All. Cloud of Caprese. Pino Cuttaia. Starter medium 8 2 hours, plus 12 hours resting time. Discover more:. Share recipe. Related recipes. The Kitchen with Great Italian Chefs. Gnocchi alla Sorrentina — gnocchi with tomato sauce, mozzarella and basil. Ovomozzo — eggs wrapped in mozzarella. Milk foam. Mozzarella foam. Plum tomato juice. To serve. Sign up to our newsletter now. For the milk skin, wrap a small saucepan with cling film. Pour the milk in a larger saucepan and warm over a low heat without bringing it to the boil. After 10 minutes, when a thin layer has formed on the surface, dunk the small saucepan into the warm milk so that the layer of milk will stick on it. Remove it gently and place on the table, then cover with cling film. Repeat several times you might throw the first 2—3 layers away because they won't be thick enough. For the mozzarella foam, chop the mozzarella and heat the milk. Transfer to a blender and blitz until smooth. Place in the fridge for 12 hours, then pass through a sieve and mix with the cream. Season with salt and pour into a siphon charged with 2 N2O gas charges. Place the plum tomatoes in a vacuum bag with the garlic cloves, some basil leaves and a little oil. Seal and place in the water bath for 30 minutes. Open the bag, remove the garlic and pass the tomatoes through a sieve. For the panzanella, mix part of the juice with the soft inside of bread. Season with salt — you're aiming for a panzanella that can be shaped into a quenelle.
How to make Culinary Foams, Air and Espumas
The nutty flavour of the Parmesan is the star of the recipe, shown off in both the mousse and the wafer-thin crisps served on the side — perfect for dipping in the creamy mousse. Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in Take a look at what's new and get inspired. Latest Recipes. Can't see what you're looking for? Browse our collection of cooking guides. View All. Parmesan and potato mousse with Parmesan crisps. Pascal Aussignac. Discover more:. Share recipe. Related recipes. Mini baked potatoes with sour cream, chive and bacon. The Kitchen with Great British Chefs. Pollyanna Coupland. Warm spiced pulled brisket with horseradish and fukujinzuke. To serve. Equipment Food processor Siphon bottle or cream whipper N2O cartridge. Sign up to our newsletter now. To make the crisps, blitz the Parmesan in a food processor until it forms a powder. Add the oil, egg white and flour and mix again until it forms a smooth dough. Spread the dough out thinly on a non-stick baking tray or silicone mat with a palette knife. Use a fork to create long lines through the dough so it is split into long thin strips. Transfer to the fridge to chill for 30 minutes. Meanwhile, make the mousse. Add the potatoes to a pan of water and bring to the boil, cooking for until tender when pierced with a knife. Strain through a colander and shake well to drain. Place the potatoes in a food processor along with the grated Parmesan and cream. Season the mixture with a little freshly grated nutmeg and salt, then add to a siphon bottle with one gas charge.