We've used a whipped cream dispenser to create Parmesan foam in this impressive side dish. If you prefer, just skip the foam and serve the Parmesan cream as a sauce instead.
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Serves
4
Leek
Unsalted Butter
Double Cream
Parmesan
Shallot
Plain Flour
Vegetable Oil
Serves
4
Leek
Unsalted Butter
Double Cream
Parmesan
Shallot
Plain Flour
Vegetable Oil
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Step 1.
Trim, clean and cut the leeks in half lengthwise. Thinly slice the shallots. Grate the Parmesan.
Step 2.
Melt the butter in a large pan and add the leeks. Cook on a low heat for about 15 mins, basting occasionally, until tender.
Step 3.
Meanwhile, make the Parmesan foam. Warm the double cream in a saucepan and whisk in the grated Parmesan until melted. Season with salt and pepper. Strain the mixture and pour it into a whipped cream dispenser. Screw on the charger and shake vigorously. Set aside (don’t let it get cold).
Step 4.
Toss the shallot slices in flour, shaking off the excess. Fry in hot vegetable oil until crispy and golden. Drain on paper towels and season with salt.
Step 5.
To serve, plate the butter-poached leeks, spray over the Parmesan foam, and garnish with the crispy shallots.
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