Ingredients:

  • 150g Parmigiano Reggiano, aged 24 months, finely grated
  • 100g Mascarpone cheese, chilled
  • 1 tsp Lemon zest, minced into a paste
  • 0.5 tsp White pepper, finely ground
  • 240ml heavy whipping cream, minimum 36% fat, ice cold
  • 0.5g sea salt

Instructions:

  1. Use a microplane to shred the 150g of Parmigiano Reggiano into a light, fluffy pile. Note: Coarse grating will make the mousse feel gritty.
  2. Pour 100ml of the heavy cream into a small saucepan over low heat until it just starts to simmer around the edges.
  3. Stir in the grated cheese and white pepper. Remove from heat and let it steep for 30 minutes until the cheese is mostly melted and the aroma is sharp.
  4. Transfer the cheese mixture to a bowl and refrigerate for 20 minutes until it is cold to the touch.
  5. Mince the 1 tsp of lemon zest with a tiny pinch of salt into a wet paste.
  6. In your main mixing bowl, beat the 100g of chilled mascarpone and the lemon paste until smooth and slightly loosened.
  7. Slowly pour the remaining 140ml of ice cold cream and the chilled cheese base into the mascarpone.
  8. Whisk on medium high speed until stiff peaks form and the whisk leaves clear tracks.
  9. Fold in the 0.5g of sea salt gently. Note: Over mixing at this stage will turn the mousse into salty butter.
  10. Let the mousse set in the fridge for 10 minutes until it feels firm and holds its shape on a spoon.