Parmesan and Potato Mousse with Parmesan crisps

Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier 7th January 2016
Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier

Parmesan and Potato Mousse with Parmesan crisps

These delicious mousses would complement any dinner party as a delicious starter or as an amuse bouche!

To make the crisps blitz together oil, egg whites, parmesan and plain flour, roll out to set and then bake till golden brown!

For the mousse, boil potatoes then in a food processor, blitz the potatoes, grated parmesan and cream until smooth with a béchamel-like consistency. Season the mixture with nutmeg and salt, then add to a siphon bottle. To serve, siphon the mousse into egg cups or ramekins and garnish with fresh basil, a little nutmeg and the Parmesan crisps!

Pascal Aussignac, Parmesan and Potato Mousse with Parmesan Crisps, courtesy www.greatbritishchefs.com/recipes/parmesan-potato-mousse-recipe
Photography: Great British Chefs

Ingredients

  • Mouse
  • - 150g of peeled potato
  • - 100g of grated parmesan
  • - 100g of cream
  • - Freshly grated nutmeg, plus extra to serve
  • - Salt
  • Crisps
  • - 150g of parmesan
  • - 10g of olive oil
  • - 75g of egg white
  • - 25g of plain flour
  • To serve
  • - Basil leaves

Method

1 – To make the crisps, blitz the Parmesan in a food processor until it forms a powder. Add the oil, egg white and flour and mix again until it forms a smooth dough

- 150g of Parmesan

- 10g of olive oil

- 75g of egg white

- 25g of plain flour

2 – Spread the dough out thinly on a non-stick baking tray or silicone mat with a palette knife. Use a fork to create long lines through the dough so it is split into long thin strips. Transfer to the fridge to chill for 30minutes

3 – Meanwhile, make the mousse. Add the potatoes to a pan of water and bring to the boil, cooking for 10-15minutes until tender when pierced with a knife. Strain through a colander and shake well to drain

- 150g of peeled potato

4- Place the potatoes in a food processor along with the grated Parmesan and cream. Blitz for a few seconds on a high speed until smooth with a béchamel-like consistency – if too thick, add a little water and blitz again

- 100g of cream

- 100g of grated Parmesan

5 – Season the mixture with a little freshly grated nutmeg and salt, then add to a siphon bottle with one gas charge. Keep warm until ready to serve

- Salt

- Freshly grated nutmeg, plus extra to serve

6 – Preheat the oven to 180˚C/gas mark 5

7 – Once the dough has firmed up in the fridge, cook for 14minutes or until crisp and lightly golden. Allow to cool on the tray, then separate out into individual crisps

8 – To serve, siphon the mousse into egg cups or small ramekins and garnish with fresh basil leaves, a little grated nutmeg and the crackers

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