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February 22, 2008

Parmesan Mousse with Cocoa Jelly - TGRWT #9

As today I found the announcement for the TGRWT #9, I felt like running to my fridge in the hope to find parmesan. I did! I have already seen how this dish gonna look like. Well I can say that the parmesan mousse matches really well this cocoa jelly, it is quite a good combination and the test person liked it too. The mousse tastes savoury and in combination with the jelly and the salad with strawberry dressing it is spicy but in a decent way.



Ingredients:

For the Mousse:
150 g Parmesan

75 g heavy cream
1 rosemary twig
150 ml milk
1 1/2 gelatine leaves
juice from a half lemon

For the jelly:
100 ml water
50 ml sherry
1 tablespoon cocoa
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon dried chili
2 gelatine "paper"

For the decoration:
1 tablespoon salted butter
1 tablespoon pignolia
1 tablespoon sugar
juice from a half lemon

For the salad:
1 tablespoon portwein
1 tablespoon red wine vingar
1 tablespoon pureed strawberry
1 tablespoon grapeseed oil
1 chiccory
1 lettuce
1 red onion

Warm milk with parmesan, but without cooking and keep it warm until parmesan is molten.
Add rosemary, lemon juice and wait 10 minutes. Soak gelatine and add to the mixture.
As soon as you see the milk-cheese mixture that it gets a bit jelly add beaten cream.

Leave in the fridge for at least an hour.
Boil water with sherry and coca, add spices and reduce.
Add gelatine and pour it on the parmesan mousse. Leave in fridge for an hours. Prepare salat dressing.
Roast pignolia. Melt butter, caramelize sugar, add lemon juice and roasted pignolia.
Let it cool down on a baking paper and break in pieces before serving.



1 comment:

Kevin said...

Parmesan and chocolate sounds like an interesting combo. I will have to try it.

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