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Parmigiano Reggiano Crisps with Laura Chenel Goat Cheese Mousse Recipe
Parmigiano Reggiano Crisps with Laura Chenel Goat Cheese Mousse
Thomas Keller, The French Laundry, CA, USA
Thomas Keller, The French Laundry, CA, USA
Flavors of California
Total time: 15 to 30 minutes

Preheat the oven to 160 °C (325 °F).
Preparation time: 15 minutes
Waiting time : 30 minutes
Baking time: 8 + 8 minutes

Difficulty: Easy
Chef's Note

It's best to bake only half the crisps at a time, because they may harden while you're working.

For 16 crisps

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

Goat cheese Mousse
- 6 ounces fresh goat cheese
- 4 to 6 tablespoons heavy cream
- 1 tablespoon minced Italian parsley
- Kosher salt and freshly ground black pepper

- A clean egg carton

Making the Parmesan crips

  1. Line a baking sheet with a nonstick baking sheet.
  2. Place a 2-1/2 inch ring mold in one corner of the baking sheet and fill it with 1 tablespoon of the grated cheese. Using your finger, spread the cheese into an even layer.
  3. Repeat to make 8 rounds, leaving at least 1 inch between them.
  4. Bake for 8 to 10 minutes, or until the crisps are a rich golden brown.
  5. 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.
  6. After a few minutes, remove the cooled crisps from the carton and make 8 more crisps.

Making the Goat cheese Mousse

  1. Place the goat cheese in a food processor and process (depending on the cheese used, it may look smooth or crumbly).
  2. 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
  3. little more cream.
  4. Add the parsley and salt and pepper to taste and mix just to combine. Taste and adjust the seasoning.
  5. The mousse can be refrigerated for 2 to 3 days; let stand at room temperature for about 30 minutes to soften slightly before piping.
  6. 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.
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