This recipe was created by Ferran adrià in elBulli. The dish has a very expressive taste, so if you like Parmesan - you will definitely like it.

Ingredients:

Parmesan water:
Grated Parmesan cheese - 500 gr.
Water 450 g (it is better to replace milk)

Parmesan cloud:
Parmesan water-250 gr
Lecithin - 4 oz.

1. Mix the Parmesan with the water and heat to 80 C.
2. Set aside for 30 minutes for infusion, then strain through a sieve covered with gauze.
3. Add lecithin
4. Holding the blender almost horizontally to capture both liquid and air, whisk the foam.
5. let the foam settle for 1 minute. Collect in a container and freeze (or use liquid nitrogen)

Translated according to the website www.molecularrecipes.com