#parmesan cream

[frank-grimes-tattoo]

Basil Cream Chicken

Breaded chicken is served in a pool of Parmesan cream, accented with pimentos and fresh basil.

[fieriframes]

[So we use a parmesan cream.]

[zeigarnik]

Basil Cream Chicken With pimentos and fresh basil as garnishes, breaded chicken is presented in a pool of parmesan cream.

[latavolamia]

Mushroom tortellini Brown butter, parmesan cream, pine mushrooms #dishoftheday #osteriailaria #thanksfoo #chefsmenu #rollin #latavolamia https://ift.tt/2uKhvwS

[thekitchengardenblog]

Spinach Mousse with Parmesan cream

I went to collect some pots from my old Art teacher the other day, who happened to be making this when I arrived. I had to try it because it looked so good and fun to make. I made it that very evening, and it's delicious. 

You'll need:

225g of fresh Spinach

2 large eggs

220 ml thick cream

a knob of butter

salt, pepper and nutmeg to season

for the parmesan cream:

220g whipping cream

80g parmesan cheese

salt and pepper

Take 4 ramekins and grease with butter. Cut out discs of greaseproof paper and place in the bottom of the ramekins. Pre-heat the oven to 180 degrees c. and put a kettle half filled with water on to boil.

In a pan with a lid on it, wilt the spinach in the butter. Once all leaves are darker green, remove from heat and run gently under cold water through a sieve. Then drain throughly by pressing against the side of the sieve. Now you'll need a clean tea towel to get some more of the moisture out of the leaves. Blend the spinach in a food mixer with the eggs until smooth. Pour into a mixing bowl, and stir in the thick cream. Season with a bit of salt and freshly ground pepper, and grate in some fresh nutmeg. Mix well. Put the ramekins in an ovenproof dish and spoon the mousse mixture into each one, and then cover in tin foil. Now, carefully pour the boiling water around the ramekins, into the baking dish. Cook in the oven for 20 to 25 minutes, until firm to the touch. 

Whisk the cream and then add to a pan on a gentle heat. Stir in the parmesan, being careful not to boil the mixture, and then season to taste. 

Serve with a garnish and enjoy!

I want to try this with beetroot next time. My brother has also done ones with asparagus! What else could you try? Mushroom? Aubergine? Sweet potato? 

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