3 Ways of Rio Briati Parmesan

Appetizer, Snacks
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Ingredients for 10 portions
  • For the basil oil
  • 300 g Basil
  • 20 g Garlic
  • 100 g Spinach
  • 175 ml Olive oil
  • For the Parmesan basket
  • 400 g Rio Briati Parmesan, grated
  • For the Parmesan soup
  • 400 g QimiQ Cream Base
  • 80 g Shallot(s), minced
  • 30 g Carnaroli rice
  • 60 ml Olive oil
  • 125 ml Dry white wine
  • 30 g Noilly Prat/Vermouth dry
  • 600 ml Chicken stock
  • 250 g Rio Briati Parmesan, grated
  • Salt and pepper
  • 2 g Bay leaves
  • Thyme
  • For the Parmesan foam
  • 420 g QimiQ Classic
  • 200 g Rio Briati Parmesan, grated
  • 250 g Mozzarella, grated
  • 80 g Cream cheese
  • 90 ml Olive oil
  • Salt and pepper
Method
1.
For the basil oil: blend all the ingredients until smooth using an immersion blender.
2.
For the Parmesan baskets: arrange the grated Rio Briati Parmesan in circles onto a silpat mat or baking paper and bake in the oven at 180 °C until the Parmesan gets a colour. Remove from the oven at and place the Parmesan circles onto round moulds. Allow to cool.
3.
For the Parmesan soup: sauté the shallots with the rice in hot oil and douse with the white wine and vermouth. Add the chicken stock and allow to simmer lighlty. Add the QimiQ Sauce Base and Rio Briati Parmesan and blend smooth. Season to taste with salt and pepper and refine with the herbs.
4.
For the Parmesan foam: mix all the ingredients together until smooth using an immersion blender and heat in a saucepan. Fill into an iSi Gourmet Whip bottle, screw in one charger and shake well.
5.
Pipe the Parmesan foam into the Parmesan baskets. Refine the Parmesan soup with the basil oil and serve with the Parmesan baskets.