Parmigiano Reggiano mousse with polenta
Mousse
125 ml double cream
2 garlic cloves
65 g Parmigiano Reggiano
1 leaf gelatine, soaked
1 egg yolk
Salt and black pepper
125 ml whipping cream, whipped
Polenta
150 g polenta
10 g butter
10 g Parmigiano Reggiano
Oil
Mushroom Garnish
1 tbsp oil
50 g wild mushrooms
25g pine nuts
1 tbsp flat leaf parsley, chopped
Dash red wine vinegar
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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.
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Polenta: Boil 700 ml water and 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.
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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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To Serve: Serve polenta with Parmigiano Reggiano mousse and mushroom garnish.
AppetizerBaked Parmigiano Reggiano croquettes
Main courseCauliflower cheese pie
DessertParmigiano Reggiano mousse with honey and lavender
Support
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
