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Cranberry Goat Cheese Parfait in Parmesan Crisps

Chef Dave Bergmann,
Bergmann’s on Lombard

Chef Dave recommends making parmesan crisps in a few small batches
so the cheese can be moulded before it hardens.

Parmesan Crisps
2 cups shredded parmesan cheese

Cranberry Goat Cheese Parfait
1 cup goat cheese, softened
6 Tbsp heavy cream
1 garlic clove, minced
1 tsp maple syrup
2 Tbsp pecans, finely chopped
1 Tbsp dried cranberries, finely diced

Parmesan Crisps
1.  Preheat oven to 325˚F.
2.  On a baking sheet lined with parchment, drop one heaping tablespoon in a 2-inch circle. Bake for 6-8 mins.
3.  Before cheese hardens, mould into cups using a mini-muffin tin

Cranberry Goat Cheese Parfait
1.  In a mixer, whip goat cheese and cream until smooth.
2.  Add remaining ingredients and mix until combined.
3.  Pipe filling into parmesan crisps.
4.  Garnish with chopped chives.

Yield 24

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