These were also a big hit. Fancy lookin’ and definitely tasty, these are great hors d’oeuvres. Maybe the simplest recipe in The French Laundry cookbook (Thomas Keller). 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.
We bought pastry bags, but didn’t have the tip; we just used the bag with no decorative tip. So our goat cheese mousse wasn’t as pretty as they could have been, but they were still plenty good lookin’.
A note on the quality of the cheese: we made a lot since we had 14 guests, and when we made the last batch of parmesan crisps, we decided to fill up the sheet with crisps made with “grated parmesan cheese” that comes in the shaker from the grocery store. Be warned that (1) that won’t work and (2) our impression that that stuff doesn’t really seem to be cheese seems to be confirmed. Using that kind of “cheese” just makes piles of dust; it doesn’t melt or crisp at all. So use good, fresh cheese with some moisture. You’re best off grating your own.
Finally, about the ring mold used to make the crisps: Ring molds can be purchased from a variety of stores or they can be made using cans readily available in the grocery store. Just find a can with the diameter you need, and remove both the tops and bottoms of the can, making sure that the edges are smooth. Wash the cans well before using.
Makes 16 crisps.
Ingredients
| Parmesan Crisps 1 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese) | Goat Cheese Mousse 6 ounces fresh goat cheese (or other soft goat cheese) 4 to 6 tablespoons heavy cream 1 tablespoon minced Italian parsley Kosher salt and freshly ground black pepper | A clean paper egg carton to use as a mold for the parmesan crisps |
DIRECTIONS
Preheat the oven to 325°F.
For the Parmesan Crisps:
Line a baking sheet with a Silpat or use a nonstick baking sheet.
Place a 2-1/2-inch ring mold in one corner of the Silpat 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.
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 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.
Note:
Ring molds can be purchased from a variety of stores listed in this section or they can be made using cans readily available in the grocery store. Remove both the tops and bottoms of appropriately sized cans, making sure that the edges are smooth. Wash the cans well before using.
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