I was reading the Samurai Gourmet’s food blog. I saw this incredible looking parmesan and cauliflower mousse that I was very intrigued with. I wasn’t sure about making Parmesan Mousse and shaving raw cauliflower into it. I looked on line for such a recipe and none where to be found. However I did find on www.GreatBritishChefs.com Pascal Aussignac’s recipe for Parmesan and Potato Mousse with Parmesan Crisps recipe. I thought this recipe looked attractive and I was sure that it would taste good and it does. The chef uses a siphon to whip the mousse. I just whipped the cream and added the potatoes and cheese. I seasoned mine with less nutmeg from the original recipe. Added some white pepper and also used piment d’ espelette pepper. I made the parmesan crisp and mine came out delicious but weren’t real crisp.as I would like. I think next time I will add some corn starch or potato flour instead of all purpose flour. This recipe makes way more crisps than you need but they are delicious so they won’t go to waste. This recipe make 4 very small but rich servings. I converted the metric recipe as best as I could.

Ingredients for around 4 servings

5 1/2 ounce potato peeled , cut in half or quarter so it cooks faster (for mousse)

3 1/2 ounce parmesan – grated (for mousse)

3 1/2 ounce heavy cream – whipped (for mousse)

a few grates fresh nutmeg (for mousse)

big pinch ground white pepper (for mousse)

sea salt – to taste

piment d’ espelette pepper – to taste

5 1/2 ounce parmesan – grated (for crisps)

2 teaspoons extra virgin olive oil

2.65 oz egg white (about three small ones)

1 ounce flour

12 basil leaves to serve with

Directions

You suppose to use a food processor and power the 5 1/2 oz. parmesan. Then you add the oil, flour and egg white. Process till smooth.

Next you with spread this dough thinly and evenly on a non-stick baking sheet or silicon mat. Then use a fork to create long lines in the dough. (I thought it was easier to squeeze out this dough with a pastry bag and top) Chill this in the refrigerator for at least 30 minutes.

Boil the potato in medium/high boiling water till it’s fork tender. (around 15 minutes). Rice the potato.

To the riced potato add the remaining parmesan, cream, salt, pepper and nutmeg. (keep warm till ready to use)

The parmesan dough goes in a preheated 256 degree oven for 14 minutes or until lightly golden. Allow to cool.

Assemble.

Each serving is delicious with a sprinkle of pigment d’ espelette, a few parmesan crisps and three fresh basil leaves.

A special THANKS to Pascal Aussignac and www.GreatBritishChefs.com for sharing this amazing recipe.