Gastronomixs

Parmesan mousse

Creation by Bas Hoog, Niven*, Rijswijk, the Netherlands.

Parmesan mousse

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

200

dl

milk

200

g

parmesan cheese

200

g

egg whites

25

g

sugar

160

g

cream

2

leaves

gelatine

Preparation method

  • In a blender, finely grind the parmesan cheese.
  • Soak the gelatine in cold water.
  • In a grease-free bowl, beat the egg whites with the sugar until stiff.
  • Heat the milk with the parmesan cheese and dissolve the gelatine in this mixture.
  • Strain and allow to cool slightly.
  • While this is cooling, beat the cream until stiff.
  • Combine the parmesan mixture with the beaten egg whites and fold in the beaten cream.
  • Transfer to the desired silicone moulds.
  • Freeze in a chiller or freezer.
  • Thaw the mousse on the plate.

Serving suggestions

  • As a component in a starter or main dish, e.g. with a of tomato component.
  • As a component in a cheese dish, e.g. with puffed quinoa and fresh pear.

Previous page