Parmesan cookies with pepper mousse

Ingredients

Directions

1. 1

   Grate parmesan. Mix flour, salt and parmesan. Add butter in pieces and egg yolk and work into a smooth dough with the dough hooks of the hand mixer. If the dough is too dry, add a spoon of water. Wrap in foil and chill for about 30 minutes

2. 2

   Roll out the dough on a lightly floured work surface to a thickness of 3-4 mm and, for example, cut out flowers, kneading and rolling out the dough again and again. Place cookies on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Let them cool down

3. 3

   Soak gelatine in cold water. Peel and finely dice the onion and garlic. Halve, clean, wash and dice the peppers. Heat oil in a pan. Fry the bell peppers for 2-3 minutes. Cover and continue to cook over a medium heat for about 10 minutes

4. 4

   Season with salt and pepper and puree. Add squeezed out gelatine and dissolve. Let the puree cool down until it starts to gel. Whip the cream until stiff and mix into the puree. Pour the mousse into a piping bag with a perforated spout and squirt onto the cookies. Sprinkle with pepper. Garnish with rosemary. Serve parmesan and puree

5. 5

   Fig. 02-05: Pour mousse into a glass and serve to the cookies. Sprinkle everything with pepper and thread with rosemary

6. 6

   Waiting time approx. 45 minutes