Thomas Keller’s Parmigiano-Reggiano Crisps with Goat Cheese Mousse

• Preheat the oven to 325°F.

Fr the Parmesan Crisp:

• Line a baking sheet with a Silpat or use a nonstick backing sheet.
• Place a 2½-inch ring mold in one corner of the Silpat and fill it with 1 tablespoon of the grated cheese. Using your finger, spread the cheese into an even layer.
• Repeat to make 8 rounds, leaving at least 1 inch between them.
• Bake for 8 to 10 minutes, or until the crisps are a rich golden brown.
• Remove the pan from the oven and let cool for about 30 seconds to firm the crisps enough so you can remove them with a spatula.
• One by one, remove the crisps and gently press them into a hollow in the egg carton to form a tulip shape. After a few minutes, remove the cooled crisps and make 8 more crisps.

For the Goat Cheese Mousse:

• Place the goat cheese in a food processor and process (depending on the cheese used, it may look smooth or crumbly). Pour ¼ cup of the cream through the feed tube and continue to process until the mixture is smooth but will hold a shape when piped: if necessary, add a little more cream.
• Add the parsley and salt and pepper to taste and mix just to combine. Taste and adjust the seasoning.
• The mousse can be refrigerated for 2-3 days; let stand at room temperature for about 30 minutes to soften slightly before piping.
• Place the mousse in a pastry bag fitted with a medium star tip. Pipe 2-3 teaspoons of mousse into each Parmesan crisp and serve.