Parmigiano Reggiano P.D.O. Mousse, Green Asparagus, Garlic Crumb

Parmigiano Reggiano

Parmigiano Reggiano

Standard Supplier 6th June 2017
Parmigiano Reggiano

Parmigiano Reggiano

Standard Supplier

Parmigiano Reggiano P.D.O. Mousse, Green Asparagus, Garlic Crumb

Recipe for Parmigiano Reggiano PDO Mousse, Green Asparagus, Garlic Crumb - serves six


  • For the mousse:
  • 200g water
  • 100g 24 month old Parmigiano Reggiano, coarsely grated
  • 40g free range egg yolk
  • ½ tsp Dijon mustard
  • ¾ leaf of gelatine, soaked in cold water
  • Sea salt and freshly ground black pepper
  • Lemon juice
  • 110g whipping cream
  • For the garlic crumb:
  • 1 tbs olive oil
  • 1 small clove garlic, minced
  • 40g coarse breadcrumbs from a ciabatta or sourdough loaf
  • 1 tbs flat leaf parsley, chopped
  • Sea salt and freshly ground black pepper
  • For the asparagus:
  • 24 large spears of asparagus
  • Maldon sea salt
  • 1 dsp extra virgin olive oil
  • To serve:
  • 24 month old Parmigiano Reggiano shavings
  • Extra virgin olive oil


For the mousse, combine the water and Parmigiano Reggiano in a heavy based saucepan. Bring to the boil, stirring occasionally, and then simmer for five minutes. Remove from the heat and allow to sit until the solids are settled. Strain off the liquid into a clean pan, pushing down well on the solids. Measure the liquid and reduce if necessary to give 150g.
In a small bowl, whisk together the egg yolk and mustard, then whisk in the hot Parmigiano Reggiano liquid and return to the pan. Cook out as a custard. Add the soaked gelatine and pass through a fine chinois into a clean bowl. Allow to cool and then season to taste with salt, pepper and lemon juice. At this stage it wants to taste a little strong as the whipped cream will reduce the intensity. Whip the cream to soft peaks and fold into the mousse base. Refrigerate to set.
To make the garlic crumb, heat the olive oil in a small non stick pan and add the garlic. Stir to break up the garlic, then add the breadcrumbs. Cook over a medium heat until the crumbs are golden brown. Season with salt and pepper, remove from the heat and stir in the parsley. Tip onto paper towel and set aside to cool.
Trim the asparagus and blanch in boiling, heavily salted water. Drain and toss with a little salt and olive oil.
To serve, lay four spears of asparagus on the plate. Use a warm spoon to form a large quenelle of the mousse and place on top of the asparagus. Scatter some garlic crumb over the asparagus.
Dress with olive oil and Parmigiano Reggiano shavings.

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