Preheat the oven to 160 °C (325 °F).
Preparation time: 15 minutes
Waiting time : 30 minutes
Baking time: 8 + 8 minutes
It's best to bake only half the crisps at a time, because they may harden while you're working.
Making the Parmesan crips
- Line a baking sheet with a nonstick baking sheet.
- 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.
- 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.
Making 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.
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