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

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

Here, these easy Parmesan crisps form small cups for a creamy goat cheese mousse. It's best to bake only half the crisps at a time, because they may harden while you're working with them.


  • A clean egg carton (see Recipe Notes)


Parmesan Crisps

  • 1 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese)

Goat Cheese Mousse

  • 6 oz fresh goat cheese (or other soft goat cheese)
  • 4-6 tbsp heavy cream
  • 1 tbsp minced Itaalian parsley
  • kosher salt and freshly ground black pepper


  • 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.


To sterilize a cardboard egg carton, stick them in a 250 degree oven for about 10 minutes; that will heat it to over 180 degrees, which kills any bacteria.
From The French Laundry by Thomas Keller (page 49).

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