Mousse
- 125ml double cream
- 2 garlic cloves
- 65g Parmigiano Reggiano
- 1 leaf gelatine, soaked
- 1 egg yolk
- salt and black pepper
- 125ml whipping cream, whipped
Parmigiano Reggiano Mousse
Parmigiano Reggiano Mousse
45 min
Ingredients
Polenta
- 150g Polenta
- 10g butter
- 10g Parmigiano Reggiano
- Oil
Mushroom Garnish
- 1 tbsp oil
- 50g wild mushrooms
- 25g pine nuts
- 1 tbsp flat leaf parsley, chopped
- dash red wine vinegar
Method
Mousse
Bring double cream and garlic to the boil and simmer for 5 minutes, remove from heat and whisk in Parmigiano Reggiano until smooth.
Whisk in gelatine until combined add egg yolk and whisk again. Season and strain through a sieve.
Fold in whipped cream, transfer to a container and chill until set.
Polenta
Boil water, add a pinch of salt followed by polenta, whisking continuously.
Cook gently for 20 minutes then whisk in butter and Parmigiano Reggiano. Pour into an oiled baking tray and spread evenly. Refrigerate to set.
Mushroom Garnish
Heat oil in a non-stick pan, add mushrooms and cook until softened. Add pine nuts and toast. Remove from heat, add parsley and red wine vinegar. Season
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