PARMESAN FOAM TOP 🧀🍋
A radical, avant-garde, and cannabis-infused savory spritzer that explores the boundary between culinary arts and mixology. This drink features a bright, acidic lemon-cannabis base topped with a rich, airy foam made from a concentrated parmesan broth. The result is a stunning "umami" experience where the salty, nutty cheese interacts with the sharp citrus and cannabis.
RECIPE INFO:
Category: Beverage / Molecular Mocktail
Difficulty: Advanced
Prep Time: 20 minutes (plus broth cooling)
Total Time: 30 minutes
Servings: 2
THC per serving: Approximately 10mg THC per serving
TERPENE PAIRING:
Best paired with strains high in Myrcene or Alpha-Pinene. Myrcene enhances the fermented, savory notes of the parmesan, while Pinene provides a crisp, forest-like contrast to the rich dairy foam.
DOSAGE INFORMATION:
Each serving contains approximately 10mg THC. This is a moderate dose. Adjust based on your personal tolerance and the potency of your tincture/elixir.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
Keep out of reach of children and pets. Effects may take 30-90 minutes to onset. Wait at least 2 hours before considering additional consumption. Do not drive or operate machinery.
INGREDIENTS:
* 20mg THC total cannabis tincture or water-soluble elixir
* 4 oz fresh lemon juice
* 2 oz simple syrup (or agave)
* 6 oz chilled soda water
* 1 cup Parmesan Broth (simmer 1/2 cup parmesan rinds in 1.5 cups water for 20 mins, then strain and cool)
* 1/2 tsp Soy Lecithin or 1 egg white (to create the foam)
* Fresh ice
* Garnish: A thin parmesan crisp and a crack of black pepper
INSTRUCTIONS:
* Prepare the Parmesan Foam: Take 1 cup of the cooled parmesan broth and add the soy lecithin (or egg white). Use a milk frother or immersion blender to whip the liquid until a stiff, airy foam forms on the surface. Let it stabilize for 1 minute.
* In a mixing glass, combine the fresh lemon juice, simple syrup, and the cannabis tincture (20mg total).
* Stir well to ensure the cannabis is fully integrated into the citrus base.
* Fill two elegant coupe or wine glasses with fresh ice (or use one large clear cube).
* Divide the lemon-cannabis mixture between the glasses.
* Top each with 3 oz of chilled soda water and stir very gently.
* Using a large spoon, carefully "head" each drink with a thick layer of the prepared parmesan foam.
* Garnish with a parmesan crisp and a light dusting of black pepper.
CHEF TIPS:
The Broth: Use real Parmigiano-Reggiano rinds. The rinds contain the highest concentration of umami and salt, which creates a much more stable and flavorful foam than using grated cheese.
Foam Stability: If using soy lecithin, the foam will be lighter and "airier." If using egg white, it will be denser and creamier, similar to a whiskey sour head.
Temperature: Ensure the lemon base is ice cold so it doesn't melt the foam prematurely.
Serve immediately. Enjoy the Parmesan Foam Top responsibly 🧀🍋