Parmesan and potato mousse with Parmesan crisps
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Pascal Aussignac's elegant Parmesan mousse recipe makes a delicious canapé or delicate starter, yet it only needs a few ingredients to make. The nutty flavour of the Parmesan is the star of the recipe, shown off in both the mousse and the wafer-thin crisps served on the side – perfect for dipping in the creamy mousse.
First published in 2015
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Ingredients
Metric
Imperial
Mousse
- 150g of potatoes, peeled
- 100g of Parmesan, grated
- 100g of cream
- freshly grated nutmeg, plus extra to serve
- salt
To serve
- basil leaves, to serve
SAVE RECIPE
Equipment
- Food processor
- Siphon bottle or cream whipper
- N2O cartridge
Method
2
Spread the dough out thinly on a non-stick baking tray or silicone mat with a palette knife. Use a fork to create long lines through the dough so it is split into long thin strips. Transfer to the fridge to chill for 30 minutes
3
Meanwhile, make the mousse. Add the potatoes to a pan of water and bring to the boil, cooking for 10-15 until tender when pierced with a knife. Strain through a colander and shake well to drain
- 150g of potatoes, peeled
4
Place the potatoes in a food processor along with the grated Parmesan and cream. Blitz for a few seconds on a high speed until smooth with a béchamel-like consistency – if too thick, add a little water and blitz again
- 100g of cream
- 100g of Parmesan, grated
5
Season the mixture with a little freshly grated nutmeg and salt, then add to a siphon bottle with one gas charge. Keep warm until ready to serve
- salt
- freshly grated nutmeg, plus extra to serve
6
Preheat the oven to 180°C/gas mark 4
7
Once the dough has firmed up in the fridge, cook for 14 minutes or until crisp and lightly golden. Allow to cool on the tray, then separate out into individual crisps
8
To serve, siphon the mousse into egg cups or small ramekins and garnish with fresh basil leaves, a little grated nutmeg and the crackers
- basil leaves, to serve
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