Modernist · Main
Chicken Parmesan
A lecithin air, frozen — weightless umami cubes that dissolve on hot pasta or soup in seconds, leaving only parmesan behind
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 12
Ingredients
- Parmesan, grated — 150 g
- Whole milk — 300 ml
- Water — 150 ml
- Fine salt — 1 g
- Soy lecithin — 2.7 g (0.6% of the strained liquid)
Method
- Steep parmesan in milk and water at 80 °C for 20 minutes; do not boil.
- Strain without pressing; skim any surface fat (fat collapses the air).
- Season with salt; cool to 45 °C.
- Whisk in lecithin (0.6%); tilt-blitz the surface to a dense foam.
- Spoon the foam into small silicone cube moulds, layering as it builds.
- Freeze solid, 3 h; unmould into a lidded box; hold at −18 °C up to 1 week.
- Serve frozen — placed on hot food, a cube collapses into an instant parmesan cloud, then a sauce.