Parmesan foam & figs

Name: Parmesan foam & figs
Ingredients: 250 g Whole milk; 1 Onion powder; 1 CO2 cartridge; Siphon; 150 g Egg yolk; 500 g Parmesan cheese; 1 White pepper; 250 g Cream; Olive oil; Pepper and salt; balsamic; Chives (finely chopped); Blueberry powder; Figs; Balsamic crumble

Lukewarm Parmesan foam with fresh fig chutney and balsamic. Served with a powder of blueberries.

Cheese in a glass! A cheese platter after dinner is delicious, but can also be ‘heavy’. These cheese dishes are just a bit different and, for example, perfect to serve as an ‘intermediate course’ or even as a dessert.

Ingredients

250gWhole milk

1Onion powder

1CO2 cartridge

Siphon

150gEgg yolk

500gParmesan cheese

1White pepper

250gCream

Olive oil

Pepper and salt

balsamic

Figs

Chives (finely chopped)

Blueberry powder

Balsamic crumble

Preparation

Mix the Parmesan cheese with the milk, cream, onion powder, pepper, and egg yolks.
Heat the mixture to about 70°C and then keep it warm at about 60°C for about 12 minutes.
Blend with an immersion blender in between to achieve a smooth texture.
After 12 minutes: blend everything into a uniform mass.
A second option is to blend all the necessary ingredients in the thermoblender at about 60°C for about 12 minutes.
Strain the mixture and pour it into a siphon.
Charge with one cartridge and keep warm in a water bath or sous-vide at about 70°C. Make sure the temperature does not exceed 70°C.

Wash the figs and pat them dry.
Cut the figs crosswise, but not all the way through, so that four segments are formed. Remove the stem.
Preheat the oven to 180°C.
Drizzle the figs with balsamic vinegar, olive oil, and season with pepper and salt.
Bake the figs for about 10 minutes in the oven.
Then blend to the desired consistency.