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Parmesan Baskets

This is totally finger food for parties, or a really nice starter. It's quite quick, but a part of it needs to rest, so it's best to start the day before.


  • 200gr cooked ham

  • 100gr cream or soy cream

  • 160gr philadelphia cheese or other fresh creamy cheese

  • 1 tsp freshly ground black pepper

  • 350gr grated parmesan

  • 30gr of finely chopped fresh parsley

  • 2 Tbsp olive oil


  • You will need 4 shot glasses, which you'll prepare bottom up and very lightly brush with olive oil (keep the oil and the brush at the ready)

  • Have plenty of kitchen paper at the ready


  • Ham mousse for the filling:

    • Dice the ham and blizz it in the kitchen mixer with the cream

    • Add the philadelpia cheese and the black pepper

    • Blizz until nice and creamy

    • Store it for a minimum of 4 hours in a covered jar in the fridge

  • Parmesan baskets:

    • Using a non stick pan heated at medium heat without any grease, heap 4 Tbsp of grated parmesan keeping them quite separate from each other and flatten them a little keeping a circular shape

  • As soon as the parmesan melts, there will be some holes forming while it bubbles, so add a 1 tsp p of parmesan on top to fill them - cook for 1 or 2 mins

  • Remove from the heat and using a thin spatula squeeze the edges of the circles so that they get nice and tidy - wait 1 min

  • Bring the pan back on the hob, and flip them carefully on the other side

  • Cook for 1-2mins

  • Remove the pan from the heat, then using the spatula carefully lift each of your circles and drape them on the bottom of your oiled shot glasses

  • Using a sheet of kitchen paper folder in 4 (to protect your hands from the heat), carefully but quickly press the circles onto each shot glass to get into shape

  • Leave the baskets to cool, while you wipe the pan with kitchen paper and pour other 4 heaps of parmesan on it

  • While this next batch cooks on the hob, delicately remove the baskets and set aside

  • Brush just the bottom of the shot glasses with a little more olive oil

  • Proceed to remove from the heat the circles, again bringing them to shape, and when cool enough flipping on the other side

  • Continue like this for all your batches until you finish the parmesan

  • Assemble your baskets:

    • Wash and finely chop your parsley and set aside

    • Get the ham mousse from the fridge and fill each basket

    • Decorate each basket with a little chopped parsley

TIP: to make it look really nice, you could use a piping bag with a jagged nozzle to fill in the baskets

TIP: do not refrigerate the baskets, as they'll get rubbery; fill the baskets just a couple of hours maximum before serving

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