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11 April 2006

Parmigiano-Reggiano Crisps with Goat Cheese Mousse (Thomas Keller)

Parmigiano-Reggiano Crisps with Goat Cheese Mousse (French Laundry)

Parmesan Crisps
1 c finely grated Parmesan

Goat Cheese Mousse
6 oz fresh goat cheese
4 to 6 T heavy cream
1 T minced parsley
Kosher salt and freshly ground black pepper

A clean egg carton

Preheat the oven to 325.

FOR THE PARMESAN CRISPS:
Line a baking sheet with a Silpat or use a non-stick baking sheet.
Place a 2 1/2 inch ring mold in one corner of the Silpat and fill it with 1 T of grated cheese. Using your finger, spread the cheese into even layer. Repeat to make 8 rounds, leaving at least 1 inch between them.
Bake for 8 to 10 minutes, or until crisps are a rich golden brown. Remove the pan from oven and let cool for about 30 seconds to firm the crisps enough so you can move them with a spatula. One by one, remove the crisps and gently press one into a hollow 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 and will hold a shape when piped. Add more cream, if necessary. Add the parsley and salt and pepper. Taste and adjust the seasoning as necessary. The mouse can be refridgerated for 2 to 3 days; let stand at room temperature for 30 minutes to soften slightly before piping.
Place the mousse in a pastry bag fitted with a medium star tip. Pipe 2 to 3 T of mousse into each cup and serve.