Parmesan Espuma recipe

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Parmesan Espuma recipe

The phrase meaning froth or foam in Spanish, and one that is made with the use of a whipped cream dispenser bottle. Culinary foams can be made in a variety of ways, hence this is a specific phrase.

Espuma from a dispenser can be used to make foams without the need for an emulsifying agent like egg. As a result, the flavour of the ingredients utilised can be achieved in its purest form. In comparison to other culinary aerating procedures, it also introduces a lot more air into a dish.


  • 360 ml milk
  • 120 ml heavy cream
  • 1 g salt
  • 1 g pepper
  • 200 g parmesan

How to make Parmesan Espuma at home

Gently heat the milk, add Parmesan and steep for approx. 20 minutes. Add heavy cream and season to taste with salt and pepper. Pour the mixture through your Funnel & Sieve into a 0.5 L cream Whipper, screw on 1 Cream Charger and shake vigorously. Before serving, cool in the refrigerator for a min of 6 hours.

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