Parmesan Cones with White Bean Mousse
Make a paper cone out of a 3 1/2" circle, sturdy paper, tape it and set aside.
Heat oven to 375F and on parchment paper trace 3 1/2" circles 3" apart. Have 2 baking sheets ready to go.
Grate about 3/4 cup of cheese on a metal grater, please do not use powdery fake cheese, it won’t work!
Combine cheese and pepper together and spread a heaping tablespoon of cheese onto each circle, bake for about 5 minutes till melted and golden.
Remove from oven and after 1 minute gently remove with a thin metal spatula and shape it over your paper cone. Let them cool before removing. Repeat process. This recipe makes 10 cones.
White Bean Mousse
1 can of rinsed and drained white beans.
Basil pesto, (a couple of teaspoons). Taste it for flavor but be careful not to use too much you might turn the white bean color green.
A good squeeze of fresh lemon juice.
Put this all in a food processor and process until smooth and creamy by drizzling in some good olive oil.
Spoon mousse into a ziplock bag and snip off a corner and pipe right into the cone, garnish with basil and serve immediately. Cones can be made ahead. Place in a tin with wax paper until ready to fill.
Pictures
here.
I love those lacy things that you can do with melted parmesan. Just by themselves they’re a nice addition to salads. If you sprinkle the grated cheese on a Silpat in the oven, you can get some nice ‘cheese chips’.