Moulded Parmesan Mousse

By Chef_Madel

Parmesan lovers will enjoy this light frothy spread. Serve with hot garlic bread or fresh rolls.

Ingredients

• 3/4 cup (175 ml) milk
• 2 eggs, separated
• 1 cup (250 ml) freshly grated Parmesan cheese
• 1/2 cup (125 ml) creamed cottage cheese
• 2 tbsp (25 ml) lemon juice
• 1 envelope unflavored gelatin
• 1/4 cup (50 ml) cold water
• 1/4 tsp (1 ml) freshly grated nutmeg
• Pinch each salt and ground ginger
• 2 tbsp (25 ml) ground almonds
• 1/2 cup (125 ml) whipping cream

Preparation

Step 1

In small saucepan, heat milk until bubbles form around edge of pan. In mixing bowl, beat egg yolks; blend in milk, Parmesan, cottage cheese and lemon juice; set aside.

In small bowl or cup, sprinkle gelatin over cold water; let stand for a few minutes until softened. Place bowl in pan of simmering water and heat gently until gelatin is dissolved. Remove from heat and let cool slightly. Stir into cheese mixture, along with nutmeg, salt and ginger.

Grease a 4-cup (1 L) mould and sprinkle with ground almonds to coat completely; set aside.

In small bowl, whip cream until firm; fold into cheese mixture, Beat egg whites until stiff peaks form; fold into cheese mixture. Spoon into prepared mold. Cover and refrigerate until form, about 6 hours or overnight. Unmould onto serving plate. Makes about 12 servings.