Parmigiano-Reggiano Crisps with Goat Cheese Mousse from The French Laundry Cookbook by Thomas Keller
Here, 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.
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Ingredients
- 1 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese)
- Kosher salt
- freshly ground black pepper
- A clean egg carton
- 1 tablespoon minced Italian parsley
- 4 to 6 tablespoons heavy cream
- 6 ounces fresh goat cheese (or other soft goat cheese)
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