Parmesan Foam Sallye Recipes

Steps:

• Use a vegetable peeler to remove the rind from the lemon. Then squeeze the lemon to produce 2 to 3 tablespoons juice
• Add the wine, water, sugar, lemon rind, lemon juice and cinnamon stick to a large saucepan. Place pan over medium high heat and bring to a boil Stir with a wooden spoon to dissolve the sugar.
• Remove the peels from the pears, but leave them whole with the stem intact. If you want to serve these whole pears standing up, just cut a thin slice from the bottom of the pear to create a flat surface before poaching.
• Once liquid begins to boil, turn the heat down until is barely simmering, and gently place the pears in the liquid .
• If the pears are not completely submerged, turn them over occasionally with a slotted spoon while they poach so all sides will be immersed in the liquid.
• Cook for 30 to 45 minutes until pears are done and easily pierced with a skewer or small paring knife.
• Remove the pan from heat and let the pears cool in the hot liquid. Gently turn the pears with a slotted spoon once or twice while cooling.
• Once cool, remove the pears to a serving platter.
• Return the liquid to medium high heat and boil until liquid is slightly thickened and reduced to about 1-1/2 cups of liquid. This will take about 15-25 minutes.
• To serve, place one pear in an individual serving bowl, spoon liquid over the pear. Use an ice cream scoop or serving spoon to place a round of the parmesan foam alongside the pear. You can garnish with chocolate curls if you desire.

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.