Maxfacts

Parmesan mousse

Ingredients

• 150 ml milk
• 150 ml whipping cream, whipped
• 150 g Parmesan, finely grated
• 1 sprig rosemary
• 1 sprig thyme
• ½ sachet powdered gelatin

Method

1. In a small saucepan, sprinkle gelatin over a little water, set aside to soak.
2. In a saucepan, heat milk, rosemary, and thyme close to boiling point but do not boil. Remove rosemary and thyme after a few minutes. Add Parmesan, stir until dissolved. Dissolve gelatin and add to the hot milk mixture while stirring. Set aside and let cool. Fold in whipped cream, refrigerate for several hours (or overnight) until set.