Ingredients for Petite Parmesan Baskets With Goat Cheese Mousse
- Parmigiano Reggiano Cheese
- 4 ounces (113g) goat cheese, softened
- Whipping Cream
- Fresh Thyme
- Flat Leaf Italian Parsley
- Kosher Salt
- Black Peppercorns
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How to Make Petite Parmesan Baskets With Goat Cheese Mousse
- **Make the Parmesan Baskets:**
- Preheat oven to 325°F (160°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Place 1 tablespoon of grated Parmesan cheese onto the prepared baking sheet, creating a small mound. Repeat, leaving 1-2 inches between each mound.
- Gently press each mound into a 2-inch circle using the back of a spoon.
- Bake for 4-5 minutes, or until the Parmesan is bubbly and lightly golden brown.
- Carefully remove the baking sheet from the oven and let the baskets cool for 1 minute.
- Using a spatula, gently remove the Parmesan baskets and immediately drape each one over the hollow of a 1 ¾-inch muffin tin or press into the cup of a clean egg carton to form a basket shape. Let cool completely.
- **Make the Goat Cheese Mousse:**
- In a food processor, combine 4 ounces (113g) of goat cheese, 2 tablespoons of heavy cream, 1 tablespoon of fresh lemon juice, ½ teaspoon of minced garlic, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.
- Process until completely smooth and creamy.
- Refrigerate for at least 30 minutes to allow the mousse to firm up.
- **Assemble and Serve:**
- Once the Parmesan baskets are completely cool and the mousse is chilled, carefully spoon or pipe the goat cheese mousse into each basket.
- Garnish with a sprinkle of fresh minced thyme before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
0g
Fat
22g
Carbs
0g
