Parm Whiz

 

200g       roasted parmesan

400g        cream

3g            salt

100g        glucose liquid

5g            sodium citrate

 

  1. Place the roasted parmesan in the cup of a blender.
  2. Place the cream, salt, and glucose in a small pot, and bring to a rolling boil, whisking to dissolve the glucose.
  3. When the cream boils, pour it over the roasted parmesan in the blender cup, and turn on high speed.
  4. Let the mixer run for 20 seconds, then rain in the sodium citrate. Continue blending for 1 minute.
  5. Transfer the roasted parmesan cheeze whiz to a deli and press plastic wrap directly on the surface.
  6. Chill completely in the refrigerator before transferring to 200g piping bags.

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