Parmesan Cones with Fresh Cheese

A golden, lacy parmesan tuile that snaps, revealing a smooth fresh cheese mousse. The smell of toasted cheese pairs with the herbaceous notes of fresh chives.

• Prep: 20 min
• Cook: 10 min
• Difficulty: Medium
• Calories: 305
• Protein: 21 g
• Carbs: 7 g
• Fat: 22 g

Ingredients

• 150 g Parmesan cheese ( finely grated )
• 200 g Fresh cheese ( well chilled )
• 15 g Chives fresh ( finely chopped )
• 1 pinch Black pepper ground ( for seasoning )

Instructions

1. Baking the tuiles

   Preheat the oven to 180°C. On a baking sheet lined with parchment paper, form small heaps of grated parmesan. Lightly spread with the back of a spoon to get thin discs. Bake until the cheese bubbles and turns a light golden blonde.

2. Shaping the cones

   Remove the tray. Wait 10 seconds for the cheese to start setting while remaining flexible. Peel off a tuile with a spatula and immediately wrap it around a cone-shaped mold. Press the seam for a few seconds until the tuile hardens and becomes brittle.

3. Preparing the mousse

   In a bowl, work the fresh cheese with a fork until smooth. Stir in the chopped chives and a pinch of pepper. The cream must be firm so it doesn't soften the cone too quickly.

4. Final filling

   Using a piping bag, gently fill the cold parmesan cones with the creamy preparation. Serve immediately to maintain the contrast between the crunchy parmesan and the melting cheese.

Chef's tips

• If the tuiles harden too quickly on the tray, pop them back in the oven for 30 seconds to soften.
• Do not salt the filling: the parmesan already provides all the necessary salt.

Storage

Consume immediately after filling to prevent the moisture from the cheese from softening the parmesan.