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.
Ingredients
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
Method
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