Parmigiano-Reggiano Crisps with Goat Cheese Mousse

I clipped this recipe for Parmigiano-Reggiano Crisps with Goat Cheese Mousse from Thomas Keller’s French Laundry cookbook and it has proven to be an impressive starter or served as canapes.  We hope you enjoy it as much as we do, as it is easily made from ingredients we usually have on hand.

Parmesan Crisps
1 c finely grated Parmesan

Goat Cheese Mousse
6 oz fresh goat cheese
4 to 6 T heavy cream
1 T minced parsley
Kosher salt and freshly ground black pepper

A clean egg carton

Preheat the oven to 325.

FOR THE PARMESAN CRISPS:
Line a baking sheet with a Silpat or use a non-stick baking sheet.
Place a 2 1/2 inch ring mold in one corner of the Silpat and fill it with 1 T of grated cheese. Using your finger, spread the cheese into even layer. Repeat to make 8 rounds, leaving at least 1 inch between them.
Bake for 8 to 10 minutes, or until crisps are a rich golden brown. Remove the pan from oven and let cool for about 30 seconds to firm the crisps enough so you can move them with a spatula. One by one, remove the crisps and gently press one into a hollow egg carton to form a tulip shape. After a few minutes, remove the cooled crisps from the carton and make 8 more crisps.

FOR THE GOAT CHEESE MOUSSE:
Place the goat cheese in a food processor and process (depending on the cheese used, it may look smooth or crumbly). Pour 1/4 cup of the cream through the feed tube and continue to process until the mixture is smooth and will hold a shape when piped. Add more cream, if necessary. Add the parsley and salt and pepper. Taste and adjust the seasoning as necessary. The mouse can be refridgerated for 2 to 3 days; let stand at room temperature for 30 minutes to soften slightly before piping.
Place the mousse in a pastry bag fitted with a medium star tip. Pipe 2 to 3 T of mousse into each cup and serve.