Infused Parmesan & truffle cocktail

Name: Infused Parmesan & truffle cocktail
Ingredients: 500 ml Water; Salt; 200 g grated Parmesan cheese; Parmesan infusion; 40 ml Parmesan infusion; 200 g Parmesan cheese rind; 5 ml truffle juice; 15 ml Forest Negroni; lecithin; 15 ml bergamot liqueur; 30 ml rosé Vermouth; truffle powder; 10 ml bergamot syrup

A classic from the kitchen now transformed into a cocktail. An infusion of Parmesan mixed with, among other things, rosé vermouth, bergamot, forest negroni, and truffle.Garnished with a cloud of Parmesan and truffle powder.

Ingredients

500mlWater

Salt

200ggrated Parmesan cheese

200gParmesan cheese rind

40mlParmesan infusion

5mltruffle juice

15mlForest Negroni

15mlbergamot liqueur

30mlrosé Vermouth

10mlbergamot syrup

Parmesan infusion

lecithin

truffle powder

Preparation

Cut the crusts off the cheese and grate the rest.
Place the crusts with water and salt in a vacuum bag and vacuum seal it.
Cook for 3.5 hours at 95°C.
Strain the mixture and chill it.
Add the grated cheese to the liquid and blend in the machine for 20 minutes.
Place the mixture in the refrigerator for about 8 hours.
Strain the mixture and then pour it through a fine cloth.
Transfer everything into bottles and store chilled.

Mix everything in a cocktail shaker.
Shake cold with ice.
Fine strain into a glass.

Create a Parmesan cloud by taking a little of the Parmesan infusion and adding a small amount of lecithin.
Whip the mixture with an immersion blender until it has a foamy consistency.
Pipe this foam onto the cocktail.
Finish by carefully sifting a little truffle powder over the cloud.