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December 30, 2015

Exploring The French Laundry’s parmesano-reggiano crisps with Goat Cheese Mousse

Post by Tomas

This is part of a series of cooking famous chef’s dishes. As they are not test kitchen originals they will not appear in the recipe section.

I remember the first time I went to the French Laundry. It felt like a throwback in a way. More formal than the highly rated places in San Francisco. It had stunningly good food that I resonated with a lot. But the problem was the techniques used to make it were incredibly intimidating. So I avoided the cookbook for a year with it slowly gathering dust on the shelf. Bouchon and Ad Hoc, Thomas Kellers more easily produced works, did not feel anywhere near as scary as The French Laundry and Under Pressure.

So recently I decided to go through the book and try some of the simpler recipes. Here is the first one I ever tried. It’s right from the cookbook with some advice.

Parm Crisps

I now make these all the time and boy is it easy and delicious. It is easier if you have a 2 1/2 inch ring mold, silpat, and microplane.

Ingredients:

Parmigiano-reggiano
6 oz of goat cheese (I use bulgarian feta)
4-6 tablespoons heavy cream
1 tablespoon minced Italian parsley
Salt and pepper to taste (some goat cheese may have enough saltiness)

For the crisps:

Pre-heat oven to 325.

Use the microplane to grate a cup and a half of cheese. This will be enough for 8-10 crisps.

Throw the silpat on the baking sheet and then use the mold to create the cheese flats. Put the mold on the silpat and put about two tablespoons of cheese into it. Use your finger to create an even layer. Repeate until the sheet is full of 6-8 rounds.

Bake for 10 minutes or until brown.

Pull them out of the oven and wait 20-30 second, then for them with your finger after taking them off with a spatula. Let dry.

For the mousse:

This is easy. Throw the cheese in a food processor and break it up with a few bursts. Then with it on add the creamm slowly until you achieve the right texture of your liking. Then add the parsley and run it just to combine.

I then put this in a pastry tube and pipe it into the crisps. There is some left over I keep the tube and let diners pipe it over bread at dinner!