Parmigiano Reggiano shared with us this recipe for Parmigiano Reggiano Mousse with Polenta, courtesy of Paul Maxwell. This elegant recipe pairs creamy Parmigiano Reggiano mousse with set polenta for a refined yet comforting dish. Topped with sautéed wild mushrooms and pine nuts, it’s a savoury blend of texture and flavour that’s perfect as a starter or light main.
Mousse with Polenta
Ingredients:
For Mousse
- 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
For Polenta
- 150 g polenta
- 10 g butter
- 10 g Parmigiano Reggiano
- Oil
For Mushroom Garnish
- 1 tbsp oil
- 50 g wild mushrooms
- 25g pine nuts
- 1 tbsp flat leaf parsley, chopped
- Dash red wine vinegar
Directions:
- 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.
- 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.
- 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.
