Parmigiano Reggiano Mousse

Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier 28th April 2021
Parmigiano Reggiano

Parmigiano Reggiano

Premium Supplier

Ingredients

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

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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