Cheese Foam Recipes

HOW TO MAKE A CHEESE FOAM

How to Make a Cheese Foam image

This is the first way to make a cheese foam.

Provided by Shan Moore

Time 5m

Number Of Ingredients 5

Ingredients

2 oz cream cheese
3 tbsp whipping cream
2 tbsp milk
1 tbsp sugar
1/2 tsp himalayan sea salt

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

Jasmine Tea with Cheese Foam image

This cheese foam is decadent and creamy, the perfect topping for a cup of strong tea!

Provided by Heather

Categories Drinks

Time 25m

Number Of Ingredients 14

Ingredients

6 tablespoons jasmine green tea leaves
3 cups hot water
1 tablespoon brown sugar
¼ teaspoon kosher salt
1/2 cup boba
2 teaspoons brown sugar
1/8 teaspoon kosher salt
4 oz cream cheese (room temperature)
2 tablespoons granulated sugar
¼ teaspoon kosher salt
1/4 teaspoon rosewater (optional)
½ cup + 2 tablespoons heavy whipping cream
2 tablespoons water
Ice

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!

Nutrition Facts : ServingSize 3 g, Calories 399 kcal

BLUE CHEESE FOAM WITH PORT WINE REDUCTION

Blue Cheese Foam with Port Wine Reduction image

I was inspired to make this as a spin on a salad I used to make at my restaurant Brasserie T with blue cheese, grapes and spicy pecans. It was one of the most popular dishes we served, and you'll find the salad in my first book, "American Brasserie". When I started making foams, I found blue cheese foam to be light, intensely flavored, and yet not as rich and heavy as straight blue cheese. The port reduction works nicely and makes this foam fun to serve. Always use a good port -- medium to high-end -- for a reduction. If you wouldn't drink it, don't cook with it. Here I use dry port, but if you have only sweet port, use it.

Provided by Food Network

Categories appetizer

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

3 cups dry port wine
2 cups chilled heavy cream
5 ounces blue cheese, crumbled (recommended: Maytag)
Salt and freshly ground black pepper

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

Cheese Foam Recipe image

This easy and creamy cheese foam recipe creates a fun and delightful topping made with cream cheese, whipping cream, and milk.

Provided by Johnny

Categories Dip, Sauce & Condiment

Time 5m

Yield 2

Number Of Ingredients 5

Ingredients

2 oz cream cheese
3 tbsp whipping cream
2 tbsp milk
1 tbsp sugar
½ tsp himalayan sea salt

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!

Nutrition Facts : ServingSize 2.00, Sugar 0.00

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