200 ml cream 300 ml milk 100 g grated Parmesan* 30 g Mousse Gourmet
Warm milk at 35/40° and melt the Parmesan away from the fire. Add cream and Mousse Gourmet. Filter and fill in the mix into the siphon. Add the nitrogrn charge and leave to stand into the fridge horizontally.
Spray the Parmesan Mousse into a finger food cup, finish with a raw ham roasted julienne and piers ‘pieces pan-fried.
* You can taste it with other soft cheese (gorgonzola, stracchino, squacquerone, ricotta cheese..) or grated aged cheese (Pecorino Cheese); do not use with ropy cheese (emmenthal)
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