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Parmigiano- Reggiano Crisps with Goat Cheese Mousse (Makes 16 Crisps) Recipe

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This recipe for Parmigiano- Reggiano Crisps with Goat Cheese Mousse (Makes 16 Crisps) is from Labor of Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Parmesan Crisps:
1 C- finely grated Parmigiano- Reggiano

Goat Cheese Mousse:
6 oz- fresh goat cheese
4-6 tbsp- heavy cream
1 tbsp- minced Italian parsley
Kosher salt and freshly ground black pepper

A clean egg carton
Directions:
Directions:
Preheat oven to 325º F

For the Parmesan crisps:
On a nonstick baking sheet, place a 2½-inch ring mold in one corner 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 one 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. 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 ¼ 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.
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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