Home > Recipes > Parmigiano Reggiano mousse with polenta

Parmigiano Reggiano mousse with polenta

CoursePasta&Rice

TimeA couple of hours

Ingredients

4.2 fl oz/125 ml double cream

2 garlic cloves

2.3 oz/65 g Parmigiano Reggiano

1 leaf gelatine, soaked

1 egg yolk

Salt and black pepper

4.2 fl oz/125 ml whipping cream, whipped

5.3 oz/150 g polenta

0.35 oz/10 g butter

0.35 oz/10 g Parmigiano Reggiano

Oil

1 tbsp oil

1.75 oz/50 g wild mushrooms

0.9 oz/25 g pine nuts

1 tbsp flat leaf parsley, chopped

Dash red wine vinegar

Prepare this recipe with

24 months maturation

Preparation

Mousse: Bring heavy cream and garlic to a boil and simmer for 5 minutes. Remove from heat and whisk in Parmigiano Reggiano until smooth. Whisk in gelatine until combined. Add egg yolk and whisk again. Season and strain through a sieve. Fold in whipped cream. Transfer to a container and chill until set.
Polenta: Boil 24 fl oz/700 ml water and add a pinch of salt followed by polenta, whisking continuously. Cook gently for 20 minutes then whisk in butter and Parmigiano Reggiano. Pour into an oiled baking tray and spread evenly. Refrigerate to set.
Mushroom Garnish: Heat oil in a non-stick pan. Add mushrooms and cook until softened. Add pine nuts and toast. Remove from heat, add parsley and red wine vinegar. Season.
To Serve: Serve polenta with Parmigiano Reggiano mousse and mushroom garnish.

Recipe by Paul Maxwell