Parmigiano Reggiano mousse with polenta

Pasta&Ricea couple of hours24 months



125 ml double cream

2 garlic cloves

65 g Parmigiano Reggiano

1 leaf gelatine, soaked

1 egg yolk

Salt and black pepper

125 ml whipping cream, whipped


150 g polenta

10 g butter

10 g Parmigiano Reggiano


Mushroom Garnish

1 tbsp oil

50 g wild mushrooms

25g pine nuts

1 tbsp flat leaf parsley, chopped

Dash red wine vinegar


  1. Mousse: Bring double cream and garlic to the 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.

  2. Polenta: Boil 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.

  3. 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.

  4. To Serve: Serve polenta with Parmigiano Reggiano mousse and mushroom garnish.

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