How to make a stable culinary Parmesan foam

I have Knox powdered gelatin, soy lecithin, and a 0.25 liter ISI whipper. I just need to make one cup of this special liquid to pour into the whipper but I do not know the ratios of cheese, water/milk, lecithin, and gelatin. I heard you also use egg whites but the more I research about this the more I'm confusing myself -.-

Im serving this in small amounts as a garnish for a lobster bisque fyi. I do not want the foam to melt into a puddle on top of the warm/hot bisque within 5ish minutes,

Someone help me out pls