Cheese Foam Recipes

HOW TO MAKE A CHEESE FOAM

Steps:

• In a medium mixing bowl, add the sugar and cream cheese. Beat on high until smooth and creamy.
• Add the milk and whipping cream to the mixing bowl. Beat until thick and frothy.
• Slowly add sea salt and adjust according to desired taste.
• Serve immediately and enjoy!

JASMINE TEA WITH CHEESE FOAM

Steps:

• Combine the tea leaves and water. Let the tea steep for 15 minutes, then take out the tea leaves. Press down on the tea leaves to extract any excess liquid, then discard the tea leaves.
• Mix in the sugar and salt, then let the tea cool completely. Refrigerate until ready to serve.
• Bring a medium pot half full with water to a boil, then add the boba. Cook according to the package instructions.
• Drain the boba, and mix in the sugar and salt. Let cool slightly.
• In a medium bowl, combine the cream cheese, sugar, salt and rosewater until the cream cheese is smooth and no long lumpy. You can do this with an electric mixer or by hand.
• Add the rosewater and ½ cup heavy whipping cream, and beat until thick and combined.
• Add the remaining heavy whipping cream and the 2 tablespoons water, and mix gently until the mixture dribbles off your spatula easily.
• Divide the boba between 3 glasses. Add ice, and the tea. Spoon or pour the cheese foam on top, and serve!

BLUE CHEESE FOAM WITH PORT WINE REDUCTION

Steps:

• Put the port wine in a medium-sized saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for about 25 minutes or until the wine is reduced to a syrup. Remove from the heat and allow the reduction to cool. Transfer to a covered container or squeeze bottle and refrigerate until needed.
• Pour the cream into a large saucepan and bring to a boil over medium-high heat. As soon as the cream boils, remove from the heat.
• Add the blue cheese and using a handheld immersion blender, puree until smooth. Alternatively, transfer the cream and cheese to a food processor and process until smooth. Strain through a chinois or fine-mesh sieve into a large bowl. Season, to taste, with salt and pepper and set aside to cool at room temperature.
• Pour the blue cheese mixture into the chilled canister of a foamer. The amount will fill it halfway. Charge it with 1 or 2 charges. Chill for at least 2 hours before serving.
• To serve, shake the foamer vigorously and place a little blue cheese foam on a small plate. Garnish with a drizzle of port wine reduction. If it's too thick to drizzle, let the reduction come to room temperature. Repeat to make 5 to 7 more servings.

CHEESE FOAM RECIPE

Steps:

• In a medium mixing bowl, add the sugar and cream cheese. Beat on high until smooth and creamy.
• Add the milk and whipping cream to the mixing bowl. Beat until thick and frothy.
• Slowly add sea salt and adjust according to desired taste.
• Serve immediately and enjoy!