PARMIGIANO-REGGIANO CRISPS WITH GOAT CHEESE MOUSSE
Parmigiano-Reggiano Crisps with Goat Cheese Mousse
- Cooking Time: 10
- 1 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese)
- 6 ounces fresh goat cheese
- 4 to 6 tablespoons heavy cream
- 1 tablespoon minced Italian parsley
- kosher salt and freshly ground black pepper
- a clean egg carton (or a small bottle/can)
preheat oven to 325F
For the CRISPS: (I found only baking a few (2-3) at a time makes them easiest to work with, otherwise they harden much too quickly making them impossible to shape)
Line a backing sheet with a Silpat (or parchment)
place a 2.5 inch ring mold in one corner of the Silpat and fill it with 1 tablespoon of the grated cheese.
Using your finger, spread the cheese into an even layer.
Repeat to make 8 (although i recommend only doing 4 at a time) leaving an inch between them.
Bake for 8 to 10 minutes, or until the crisps are a rich golden brown.
Remove the pan from the oven and let cool for 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. after a few minutes, remove the cooled crisps and make more!
goat cheese mousse:
place the cheese in a food processor and process. 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 little more cream.
Add the parsley and salt and pepper to taste and mix just to combine. taste and adjust the seasoning.
place the mouse in a pastry bag fitted with a medium star tip. pep 2 to 3 tablespoons of mousse into each crisp and serve.
** if you dont have a pastry bag, use a freezer baggie and clip a corner to pipe.
** for a real treat, add pickled beets to the top and some thyme.
these are so so so yummy and they impress everyone!
** if you cant afford reggiano, grated parm works just fine :)
** fill with anything you like if you don't care for the goat cheese mousse. if is delicious with heirloom tomatoes, olive oil and basil... use your imagination!