A similar, unbelievably moreish dish was the first course that Dave (Fine Dining at Home) served us at his beautiful home in Manchester. It was creamy, full of flavour, and so delicious that my mouth is watering as I think of his dish. You can see his version here.
I really didn’t have a high-brow enough opportunity to serve this dish before our reno started, so I made a version that I used as a dip for a more casual starter. This was the basis of my recipe. Dave generously gifted me with several truffle-y food items and one was a beautiful bottle of truffled olive oil. I used his olive oil for the dip. If you are not a fan of truffle flavour, simply use a good quality olive oil instead.
Deliciously light and dreamy.
Truffled Parmesan Mousse
Makes about 125 mL mousse
Ingredients:
- 20 g unsalted butter
- 25 g sweet onion, finely minced
- 30 mL cognac
- 125 mL whipping cream
- 125 g parmesan rinds
- pinch of rosemary
- 15 mL white truffle olive oil
- sea salt to taste
Directions:
- Melt the butter in a small saucepan and sweat the onion until translucent. Add the cognac and cook until it has almost evaporated.
- To the onion, add the whipping cream, parmesan rinds and rosemary and bring to a slow simmer. Simmer for about 30 minutes stirring often.
- Taste and season with salt.
- Strain to remove the rinds, onions and rosemary. Allow the liquid to cool to room temperature and then refrigerate for 30 minutes or overnight.
- Add the white truffle olive oil and mix well. Whip with a hand mixer until it is somewhere between soft and stiff peaks. Refrigerate until needed.
Notes:
- This is a very rich dish, so if you serve this as individual appetizers, I would choose smaller glass vessels. Garnish as Dave did with a demiglace and steamed asparagus spears with a parmesan tuile.
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