Ingredients:
500g Grated Parmesan
450ml Water
3g Texturas Lecite
Method:
Gently bring the parmesan and water to 80°C and allow to steep for at least 30 mins.
Remove and strain the steeped liquid and add the Lecite.
Whisk with stick blender and harvest the air that forms on the surface into an air tight plastic container with lid. Repeat this process as more air will continue to form.
Freeze for at least 12 hours.
Remove from the freezer and serve as required.