Cacio e Pepe Chips & Dip - CMAB Foodservice

Ingredients

• Heat the oven to 320°F.
• Mix the flour, cheese, butter, egg white, mustard powder and black pepper to a smooth paste.
• Using an offset spatula, spread a very thin layer on a silpat sheet or into a shallow silicone mold of your choice.
• Bake for 6-8 minutes until golden brown. Cool and keep in an airtight container until ready to use.
• Roast the garlic. Peel and smash.
• Cold smoke the onion for 1 hour. Slice and continue to cook in a pan over medium heat with 30 grams of butter until very tender and lightly caramelized. Cool to room temperature.
• Place the garlic and smoked onion in a food processor and pulse until smooth. Add the cream cheese, gouda and the softened butter, scraping down the sides and mixing until smooth.
• Add the pepper, adjusting for intensity if required. The mousse should have a pronounced cheesy, smoky and peppery flavor.
• Brighten the mousse with a squeeze of lemon juice and salt.
• Transfer the mousse to a piping bag fitted with a star tip, reserve at room temperature.
• Pipe a good size dollop of the mousse/dip between two matching crisps/chips.
• Garnish with microgreens and caviar.
• Butter , Cheese