Parmesan Foam Sallye Recipes

PARMESAN FOAM (SALLYE)

Steps:

• Cut the cheese into 1/2 inch squares and place in the top pan of a double boiler. If you don't have a double boiler, you can use a heatproof bowl or heavy saucepan.
• Add the half-and half to the pan with cheese. Place the pan or bowl over a pan of simmering water. Do not allow the water to boil.
• Allow the cheese to melt slowly and evenly. Stir with a wooden spoon frequently to avoid scorching. DO NOT LET IT BOIL!
• It will take 10-15 minutes for the cheese to completely melt. At this point, remove from heat and pour into a heatproof bowl. It will resemble a cheese sauce but won't be completely smooth.
• Cool to room temperature, then cove with plastic wrap and refrigerate. After a couple of hours, it will resemble a firm ricotta cheese.
• Great as an accompaniment to fruit dishes, salads, or steamed/sautéed vegetables. Can also be used as a spread for sandwiches.

CREAMY PARMESAN FLANS

Steps:

• Bring the milk and cream to a bubble (do not boil).
• Add bay leaves and garlic, turn off heat, place lid on saucepan, and leave to infuse (for approximately 1/2 hour or longer).
• Whisk together the eggs and egg yolks.
• Pour milk mixture over eggs very slowly while whisking.
• Strain through a sieve (this removes any left over unconstituted egg "bits" and makes for a smoother, glossier end-product).
• Add grated parmesan and salt and pepper.
• Pour into 4 individual ramekin dishes and place in a bain-marie (see note below).
• Bake at 375°F for 30-40 minutes until set at the edges but still slightly "jiggly" at the centres.
• Upend onto serving plates and serve with a side garnish of olive oil-dressed rocket leaves.
• Note: For our beginner cooks, place the ramekins in another container into which you can pour hot water such that the water comes up to about halfway up the ramekin dishes.