in Recipes

Parmesan mousse

updated

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Ingredients for 4 servings:

  • 120 g Parmesan
  • 170 ml milk
  • 1 sprig(s) rosemary
  • 1 sprig(s) of thyme
  • 1 garlic clove(s)
  • 75 g cream, stiffly whipped
  • 1 sheet of gelatin

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

Tastes great with salad

Warm the milk with the rosemary sprig, thyme sprig, and garlic clove (but do not boil). Melt the Parmesan cheese in it. Dissolve the gelatin and mix it with the whipped cream. Fold this mixture into the Parmesan milk. Pour the mixture into a bowl and refrigerate for about 3 hours. Then scoop out the dumplings and serve them on a leaf salad (e.g., arugula). Tastes absolutely world-class!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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