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DIRECTIONS:
Parmesan Crisps *Note
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.
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
Serves: 16
*Note: Its best to bake only half the crisps
at a time, because they may harden while you're working.
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