Parmesan Mousse



Author Notes: This recipe comes from Brandon Sharp at the Michelin-starred Solbar restaurant in northern California. It's an insanely delicious savory mousse, that's essentially an infused whipped cream thickened with Parmesan cheese.Posie (Harwood) Brien

Makes: 2 quarts

Ingredients

  • 1 tablespoon canola oil
  • 1 Spanish onion, minced
  • 8 ounces white wine
  • 1 quart heavy cream
  • 9 ounces Parmesan cheese, freshly grated
  • 2 sprigs rosemary
  • Salt, to taste
In This Recipe

Directions

  1. In a large heavy-bottomed saucepan, heat a tablespoon of canola oil. Add the minced onion and cook until soft and translucent.
  2. Add the white wine to the onions and let it cook on medium heat until the wine is almost completely gone.
  3. To the pot, add the heavy cream and the grated cheese. Stir to combine and slowly bring to a simmer.
  4. Once the cream mixture is simmering, add the two sprigs of rosemary and turn off the heat. Let the mixture sit and steep for 5 minutes.
  5. Taste and add salt as needed.
  6. Strain the mixture into a large bowl—you don't need too fine of a strainer, but make sure that you strain out all the onions and the rosemary.
  7. Let the liquid cool to room temperature. Now you need to chill and whip the cream. You have two options, either set the bowl of infused cream over an ice bath and whip it with a hand mixer, or put the infused cream in the refrigerator to chill for at least 30 minutes, and then whip it in a stand mixer or by hand.
  8. Whip the cream mixture until it is in between soft and stiff peaks. Serve over roasted or fresh vegetables, over grains or lentils, or any place you'd use sour cream or crème fraîche.

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Sauce|Condiment/Spread|Italian|Cheese|Parmesan|Appetizer

Reviews (8) Questions (0)

8 Reviews

Monica L. October 22, 2016
I made this and could not get the cream to whip? It just started curdling after a few minutes of beating with the stand mixer. What could I have done wrong? I feel I may have put a tiny bit too much cheese in? The cream was chilled so I don't know were I must have failed?
 
Mic T. May 7, 2018
I had the same experience. It just curdled. I think maybe it needs to be cooled to room temperature slowly, and then chilled only slightly (so having the cream chilled might be the reason?) <br /><br />Did you ever try it again and do you have any advice on it? <br />
 
relishyourchef April 21, 2016
This recipe is awesome! I have used this in many forms for catering thus far and it works every time. It's delicious, smooth and with a beautiful piquant flavor that goes well with many things. I have halved the recipe, doubled it, and it always works out well. You can use this on pasta (toss on pasta after it's drained), as a sandwich spread (how my husband used the leftovers) atop asparagus, really, sky is the limit. I have made this in advance and re whipped the next day or even a day after. Try it. It's yummy
 
Mary November 27, 2015
It sounds wonderful, but with a family size of two, can't imagine that it wouldn't go bad before we can use it. I can make a pint of it, but would like ideas on how to use it up.
 
lindsay |. October 20, 2015
Any suggestions for making this without the wine? I'd like to try the recipe, but I would be serving it to someone who doesn't consume any alcohol, so I'd need a substitution of some sort.
 
boulangere October 11, 2015
I, as well would be interested in knowing its shelf life. I also think it could be interesting with different cheeses, such as gruyère or perhaps white cheddar.
 
Nancy October 10, 2015
Will this keep a few days or will it deflate like whipped cream?
 
Diari October 9, 2015
Magnificent