FROZEN Parmesan FOAM - How to use SOY LECITHIN to make a Foam
Chef Scott Cannon shows how to make frozen parmesan foam using soy lecithin. This modern cooking technique can be used to add a cool and light texture to a dish. It's a great example of how you can use molecular gastronomy techniques to make a dish unique.
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For this dish, I wanted to experiment
with freezing a Parmesan foam
to get a new texture and flavor.
First, I started by boiling Parmesan
and water together for about 30 minutes
to extract the Parmesan flavor into water
before I can make a foam with it.
Then we strain that,
place into a container that has enough surface.
While I'm blending the water mixture
with an immersion blender,
I slowly add soy lecithin powder
to start to create the foam.
I tilt the container where the blade is barely submerged
to whip air into the liquid.
I'll skim off the foam off the top,
place into another container and store in the freezer.
I'm using this technique
in my summer beet and tomato salad.
I start with a base of fennel pollen goat cheese
and green goddess puree and pumpernickel croutons.
From there, I start to build the salad
with heirloom tomatoes, fresh gold beets,
frisee and red watercress,
finishing with textures of dehydrated tomatoes
and Parmesan crisp.
Finally adding the frozen Parmesan foam
gives it another texture and flavor of Parmesan.
For this plating technique,
I decided to go into a circle
so every bite almost has every piece of the dish.