Parmigiano Reggiano mousse with polenta
Parmigiano Reggiano mousse with polenta
Ingredients
- 125 ml double cream
- 2 garlic cloves
- 65 g Parmigiano Reggiano
- 1 leaf gelatine, soaked
- 1 egg yolk
- Salt and black pepper
- 125 ml whipping cream, whipped
- 150 g polenta
- 10 g butter
- 10 g Parmigiano Reggiano
- Oil
- 1 tbsp oil
- 50 g wild mushrooms
- 25g pine nuts
- 1 tbsp flat leaf parsley, chopped
- Dash red wine vinegar
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