Parmesan-Mousse mit karamellisierten Weintrauben und Parmaschinken - Cookidoo® – the official Thermo
Ingredients
- 130 g Parmesan
- 160 g Milch
- 2 Zweige Thymian
- 3 Blätter Gelatine
- Wasser
- ¼ TL Cayenne-Pfeffer
- ½ TL Salz
- 200 g Sahne zum Schlagen, 30-40 % Fett, kühlschrankkalt
- 2 EL Zucker
- 300 g rote kernlose Trauben
- 30 - 40 g Pinienkerne
- 2 EL Balsamico, dunkel
- 1 EL Butter
- 80 g Rucola
- 6 - 12 Scheiben Parmaschinken
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