Parmigiano-Reggiano Crisps With Goat Cheese Mousse Recipe - Cooking Index
Parmigiano-Reggiano Crisps With Goat Cheese Mousse Recipe - Cooking Index
| Parmesan Crisps | ||
| 1 cup | 198g / 7oz | Finely-grated Parmigiano-Reggiano |
| Goat Cheese Mousse | ||
| 6 oz | 170g | Fresh goat cheese |
| 4 tablespoons | 60ml | Whipping cream - (to 6 tbspns) |
| 1 tablespoon | 15ml | Minced Italian parsley |
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste |
Parmesan Crisps: Line baking sheet with nonstick baking sheet. Place 2 1/2-inch ring mold in 1 corner and fill with 1 tablespoon grated cheese. Using your finger, spread cheese into even layer. Repeat to make 8 rounds, leaving at least 1 inch between them.
Bake at 325 degrees until crisps are rich golden brown, 8 to 10 minutes. Remove pan from oven and cool about 30 seconds to firm crisps enough that they can be removed with spatula.
Carefully remove crisps and gently press into hollow in egg carton to form slightly fluted cup. After a few minutes, remove cooled crisps and set aside. Repeat until all cheese is used.
Goat Cheese Mousse: Place goat cheese in food processor and process (depending on cheese used, it may look smooth or crumbly). Pour 1/4 cup cream through feed tube and continue to process until mixture is smooth but will hold shape when piped; if necessary, add little more cream. Add parsley and salt and pepper to taste and mix just to combine. Taste and adjust seasonings. (Mousse can be refrigerated 2 to 3 days; let stand at room temperature about 30 minutes to soften slightly before piping.)
Just before serving, place mousse in pastry bag fitted with medium star tip. Pipe 2 to 3 teaspoons mousse into each Parmesan crisp and serve.
This recipe yields 16 crisps.
Each crisp: 59 calories; 171 mg sodium; 10 mg cholesterol; 4 grams fat; 0 carbohydrates; 5 grams protein; 0 fiber.
Source:
The Los Angeles Times, 08-18-1999
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