1 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese)
Goat Cheese Mousse
6 ounces fresh goat cheese (or other soft goat cheese)
4 to 6 tablespoons heavy cream
1 tablespoon minced Italian parsley
Kosher salt and freshly ground black pepper
A clean egg carton
- Preheat the oven to 325ºF.
- Place a 2.5” 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 forma a tulip shape. After a few minutes, remove the cooled crisps from the carton and make 8 more crisps.
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 and salt and pepper to taste and mix just to combine. Taste and adjust the seasoning. The mousse can be refrigerated for 2 to 3 days; let stand at room temperature for about 30 minutes to soften slightly before piping.
- Pace 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.
- Makes 16 crisps.
- Nutrition per crisp.
- 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.
- Note: we used parchment paper instead of a Silpat; and fingers instead of a spatula.
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