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Parmigiano Reggiano Crisps with Laura Chenel Goat Cheese Mousse TheWorldWideGourmet.com

Flavors of California

Total time: 15 to 30 min

Preheat the oven to 160 °C (325 °F).
Preparation time: 15 minutes
Waiting time : 30 minutes
Baking time: 8 + 8 minutes

Difficulty: Easy

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Nutritional values

per 100 g

Energy:362.6 kcal

Proteins:21.2 g

Fats:30.1 g

Carbohydrate:2.1 g

Fibers:0 g

Sugar:1.4 g

Cholesterol:169.9 mg

Sodium:242.1 mg

Calcium:561 mg

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

**Parmesan Crips

250

ml

finely grated parmigiano reggiano

(from a moist piece of cheese)

**Goat cheese Mousse

168

g

fresh goat cheese

60

ml

heavy cream

15

ml

minced italian parsley

kosher salt and freshly ground black pepper

1

clean egg carton

METHOD

Making the Parmesan crips

  1. Line a baking sheet with a nonstick baking sheet.
  2. Place a 2-1/2 inch ring mold in one corner of the baking sheet and fill it with 1 tablespoon of the grated cheese. Using your finger, spread the cheese into an even layer.
  3. Repeat to make 8 rounds, leaving at least 1 inch between them.
  4. Bake for 8 to 10 minutes, or until the crisps are a rich golden brown.
  5. Remove the pan from the oven and let cool for about 30 seconds to firm the crisps enough so you can remove them with a spatula. One by one, remove the crisps and gently press each one into a hollow in the egg carton to form a tulip shape.
  6. After a few minutes, remove the cooled crisps from the carton and make 8 more crisps.

Making the Goat cheese Mousse

  1. Place the goat cheese in a food processor and process (depending on the cheese used, it may look smooth or crumbly).
  2. Pour 1/4 cup of the cream through the feed tube and continue to process until the mixture is smooth but will hold a shape when piped; if necessary, add a
  3. little more cream.
  4. Add the parsley and salt and pepper to taste and mix just to combine. Taste and adjust the seasoning.
  5. The mousse can be refrigerated for 2 to 3 days; let stand at room temperature for about 30 minutes to soften slightly before piping.
  6. Place the mousse in a pastry bag fitted with a medium star tip. Pipe 2 to 3 teaspoons of mousse into each Parmesan crisp and serve.

CHEF'S NOTES

It's best to bake only half the crisps at a time, because they may harden while you're working.



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