Parmigiano-Reggiano Crisps with Goat Cheese Mousse

Name: Parmigiano-Reggiano Crisps with Goat Cheese Mousse
Yield: Makes 16 crisps
Cuisine: French
Ingredients: Kosher salt and freshly ground black pepper; 4 to 6 tablespoons heavy cream; A clean egg carton; 1 tablespoon minced Italian parsley; 1 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese); 6 ounces fresh goat cheese (or other soft goat cheese)

Preparation info

Makes
16
crisps

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

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.

Ingredients

Parmesan Crisps

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

Europe
France
Starter
Vegetarian
Mediterranean
Gluten-free

Method

Preheat the oven to 325°F.

For the Parmesan Crisps

Line a baking sheet with a Silpat (see Sources), or use a nonstick baking sheet.

Place a 2½-inch ring mold (see Sources