Parmesan mousse with balsamic vinegar and roasted cherry tomatoes

April  3, 2016
0 Ratings
Photo by francesca romani
Author Notes

This Parmesan mousse can also be served in individual ramequins or cups as an aperitivo! —francesca romani

  • Serves 6
In This Recipe

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  • Dawne Marie
    Dawne Marie
  • francesca romani
    francesca romani

3 Reviews

Dawne M. April 5, 2016
Hi Francesca, doesn't look like your ingredients or method copied over. Could you try again? Thanks!
Author Comment
francesca R. April 5, 2016
oops, yes!
Author Comment
francesca R. April 5, 2016
Dawne, here is the recipe. I cannot edit my entry, because submissions were closed today.

Ingredients, serves 6

- 100 g mascarpone
- 140 g grated parmesan
- 2 cucchiai di ricotta fresca
- a few drops of cognac
- extra virgin olive oil
- salt and pepper
- 400 g cherry tomatoes
- aged balsamic vinegar

Wash the cherry tomatoes and rub them with oil, pepper and salt. Bake them in the oven at 180 degrees Celsius for 40 min.

Mix well and whisk together mascarpone, parmesan, ricotta, cognac, salt, pepper.

Line a form with plastic wrap, pour the cheese mousse in it. Keep refrigerated for 2 hrs.

Remove from the mold, and season the mousse with extra virgin oil and aged balsamic vinegar.

Decorate with the baked cherry tomatoes.

It can be served also in small cups or ramequins as an aperitivo.