Skip to Content

close
Shop by recipe What's Cooking Now
Dietary Concerns
Theme
Special Occasions
Course
Advanced Recipe Search
Dietary Concerns
 


PARMIGIANO-REGGIANO CRISPS WITH GOAT CHEESE MOUSSE
from "The French Laundry Cookbook" by Thomas Keller

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.

Makes 16 crisps

 The French Laundry Cookbook
INGREDIENTS (CLICK TO BUY)

1 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese)
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

Additional equipment: A clean egg carton

Print Print recipe
PREPARATION

For the Parmesan Crisps
Preheat the oven to 350°. 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. 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 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 teaspoons of mousse into each Parmesan crisp and serve.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
Parmigiano-Reggiano DOP, Aged 2 Years - $21.99/lb
 
 
  Coach Farm Low-Fat Goat Cheese Stick - $10.99/ea
 10.5oz
 
  Italian Parsley - $1.49/ea
 approx. 4oz
 
  Organic Valley Heavy Whipping Cream - $4.29/ea
 1 pint
 
You May Already Have
  Morton Coarse Kosher Salt
This product is currently unavailable.
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
Estimated Total:  
save recipe as list