Preparation of demi soufflé:

• Grease 12 aluminum ramekins (8 x 4 cm) with butter.
• Beat the egg whites with the salt until stiff. Stir the ricotta until smooth. Mix the Parmesan with the whipped cream, mix with the ricotta and season with pepper.
• Carefully fold the egg whites into the cheese mixture. Fill the ramekins halfway with the cheese mixture. Steam in the steam oven for three quarters of an hour.
• (In a conventional oven: preheat the oven to 130 °C. Place the ramekins on a deep baking tray and pour boiling water over them. Place in the oven and bake for three quarters of an hour).

Preparation of Parmesan sauce:

• Heat the stock to 60 °C and stir in the grated Parmigiano. Continue to heat to 85 °C and blend the sauce with a blender until smooth. Pass through a fine sieve.

Preparation of Parmesan foam:

• Bring the stock to the boil and gradually stir in the Parmigiano. Pour in the cream and simmer briefly. Pass through a sieve and pour into a cream siphon bottle. Close tightly and pressurize two cartridges. Refrigerate until ready to use.

Preparation Parmesan waffle:

• Sprinkle the Parmigiano onto a baking tray lined with baking paper. Bake at 170 °C until the cheese takes on color. Remove from the oven and leave to cool until crispy.

Preparation Parmesan air:

• Place the grated Parmigiano rinds in a sauté pan and cover with the water. Leave to infuse for 3 hours over a low heat - the liquid should not simmer. Strain and chill. Pour this liquid into a blender with the grated Parmigiano and blend for half an hour. Then leave to stand in the fridge overnight.
• Strain through a fine sieve and add a pinch of lecithin. Beat with a hand blender to a fine foam.

Sideboards
Place two dumplings from the demi soufflé on a deep plate. Pour in a little sauce and drizzle the foam over the dumplings. Finish with the Parmesan waffles and Parmesan air.