Parmigiano Reggiano Mousse

Recipe by chef Andrea Pesci (Osteria della Stazione, Felino, PR), photo by John Holdship

  • Difficoltà


  • Stagionatura

    24 months

  • 50 g fresh cream
  • 380 g milk
  • 280 g grated Parmigiano Reggiano, aged 24 months
  • 40 g glucose
  • 2 gelatine sheets
  • Balsamic reduction
  • Salt
  • 1 Siphon and 2 gas chargers

Soften gelatin sheets putting them in cold water. Put fresh cream, milk, grated Parmigiano Reggiano, glucose into the Thermomix appliance and blend them (slowly) for 10 minutes at 80°C.  Make the last seconds faster, squeeze and add gelatine and mix again quickly for another 20 seconds.
Using a sieve, pour the mixture slowly into the siphon and add the gas chargers. Serve in a glass. Add balsamic reduction or cinnamon on the top.