Parmigiano-Reggiano Crisps with Goat Cheese Mousse

Are you ready for some football???

It's the end of the first half and the J-E-T-S are up 14-10 over the Titans. Good start to this Sunday.

Today, I started with the Parmigiano-Reggiano Crisps with Goat Cheese Mousse... and away we go!!

This is my first food post. I've decided that I will always start these with a photo of my 'mise en place' - my prep setup for cooking. I'd love to give you all the actual recipes, but I doubt TK and the rest of the FL team would appreciate me posting them for free ;) ... Here's a photo of what I used:

First, I put the goat cheese in the food processor and creamed it until it looked like this:

Then, I added the parsley, salt and pepper and pulsed the mixture in the food processor:

I took the mouse out and put it into the refrigerator while I worked on the next step.

The next step was to make the parmigiano-reggiano crisps. I took the finely grated cheese and spooned it into a 2.5" ring mold onto my Silpat, repeated this 8 times and had this result before throwing it into the oven:

After 8 minutes, my cheese was brown and beautiful! SCORE!

Now it was time for the hard part... Forming the extremely hot cheese into something that actually looks nice.. I let them rest for about 10 seconds to get nice and firm (bow chica bow bow), and then peeled them one at a time VERY CAREFULLY off of the silpat. One at a time, I placed them into an empty egg carton and put an egg onto them to form a tulip shape. The trick here was to do this while they were still hot and formable. If I waited too long, they would have set and become extremely fragile.. In fact, I dropped one on the ground and it literally shattered. YIKES. Here's what they looked like in the egg carton:

After about 5 minutes setting in the cartons, I took the shells out and they looked like this:

A quick piping of the goat cheese mousse from my pastry bag into the crisp and you get the final product.... WOW:

These were delicious! Creamy, salty and crunchy at the same time, oh yes. I would definitely make them again.

Food Sources:

Bakeware - A Cook's Companion, Brooklyn, NY

Cheese - Stinky Cheese, Brooklyn, NY

Grocery - MET Foods, Brooklyn, NY