Texturas recipes spreads - Flipbook - Page 16
GELIFICATION
Parmesan Spaghetto
500g grated Reggiano Parmesan
450g water
300g Reggiano Parmesan whey
(preparation above)
4.8g Agar
4 PVC tubes 0.5cm in diameter and 2m long
1 syringe with a nozzle 0.3cm in diameter
Instructions
For the Reggiano Parmesan whey
•
Bring the water to boil in a saucepan once boiling
add the grated parmesan.
•
Stir until the Parmesan dissolves and leave to infuse
for 15 mins off the heat.
•
Pass the parmesan paste through a superbag
removing the whey, once finished keep whey and
discard the paste.
•
Place the parmesan whey in the fridge for approx.
12 hours.
•
Place the parmesan whey in the fridge for approx.
12 hours.
For the Reggiano Parmesan spaghetto
•
Add the parmesan whey and agar into a saucepan
to dissolve the agar, stir constantly.
•
Take off the heat and skim to eliminate any
impurities.
•
Fill the syringe and with it fill the tubes, which will
have been rolled and secured with a little adhesive
tape for greater comfort.
•
Submerge the full tubes in cold water so that the
Parmesan whey sets.
•
With an empty syringe, inject air into the tube to
push the spaghetto out.
*This gelatine can be heated.
