Parmigiano-Reggiano Crisps with Goat Cheese Mousse -- Thomas Keller               

 tags (edit): Advance Easy @Vogel @Try Soon! Hors dOeuvres  

 

Here, these easy Parmesan crisps form small cups for a creamy goat cheese mousse. It's best to bake only half the crisps at a time, because they may harden while you're working with them.

Ingredients

-- PARMESAN CRISPS --
1 cup Parmigiano-Reggiano Cheese (from a moist piece of cheese) finely grated
-- GOAT CHEESE MOUSSE --
6 ounces Fresh goat cheese (or other soft goat cheese)
4 tablespoons Heavy cream (use up to 6 tablespoons as necessary)
1 tablespoon Italian Parsley minced
Salt & pepper


 

Instructions
 SPECIAL EQUIPMENT: Clean egg carton or 8 shot glasses.

Preheat the oven to 325.

FOR THE PARMESAN CRISPS:
Line a baking sheet with a Silpat or use a nonstick baking sheet.

Place a 2 1/2-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 rounds, leaving at least 1 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 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. Or drape over an upturned shot glass and mold into the tulip shape. After a few minutes, remove the cooled crisps from the carton and make 8 more crisps.

FOR THE GOAT CHEESE MOUSSE:
Place the goat cheese in a food processor and process (depending on the cheese used, it may look smooth or crumbly). 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, salt and pepper to taste and mix just to combine. Taste and adjust the seasoning. The mousse can be refrigerated 2 to 3 days; let stand at room temperature for about 30 minutes to soften slightly before piping.

Place the mousse in a pastry bag fitted with a medium star tip. Pipe 2 to 3 tablespoons of mousse into each Parmesan crisp and serve.

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Yields: 16 Servings
     THE FRENCH LAUNDRY COOKBOOK, Thomas Keller

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