Parmigiano Reggiano Crisps with Laura Chenel Goat Cheese Mousse, Thomas Keller recipe, Per Se, Grand
Parmigiano Reggiano Crisps with Laura Chenel Goat Cheese Mousse, Thomas Keller recipe, Per Se, Grand Chef Relais & Châteaux on Gourmetpedia
Keywords
- Parmigiano Reggiano Crisps with Laura Chenel Goat Cheese Mousse
- Thomas Keller recipe
- Per Se
- Grand Chef Relais & Châteaux on Gourmetpedia
Ingredients
- - 1 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese)
- - 6 ounces fresh goat cheese
- - 4 to 6 tablespoons heavy cream
- - 1 tablespoon minced Italian parsley
- - Kosher salt and freshly ground black pepper
- - A clean egg carton
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