Parmesan crackers with green pea mousse
Ingredients for 12 croquets:
70 g potato starch
20 g fine grated parmesan
50 g ground almonds
½ teaspoon salt
1 cup of green peas
1 small eggplant
1 small garlic clove
50-60 ml walnut oil
1 handful of freshly toasted walnuts and hazelnuts
1 tablespoon agave syrup
3 tablespoons grated parmesan
2 tablespoons fresh dill
1 pinch of ground coriander
Black pepper and salt
For the salted biscuits, sift the almond powder together with the parmesan and starch in a bowl. Reserve the remaining particles in the sieve for other use. In another bowl, beat the eggs with the salt. It is best to use an electric mixer. When they turn frothy, spoon in the dry mixture. Beat until you have a dough as thick as for a cake, which can be pipped through a pastry bag. However, if the mixture seems liquid, add a little more parmesan and starch. On the other hand, if it turns thick, do not put all the dry mixture. These proportions were good for me.
Line a baking dish with parchment paper. Then put the dough in a pastry bag and spritz out round macaroons. Leave to stand for 30 minutes at room temperature. Then bake at 160°C until golden and crisp. It takes about 15-20 minutes. Let cool on rack.
Separately, prepare the vegetables for the mousse. Boil the carrot and peas for 20 minutes in salted water. Drain the water. Cut the eggplant into 4 mm thick slices and brush each with oil. Grill them on a grill pan or in the oven. Then salt and cover to infuse and soften.
In a large jar, combine all the ingredients for the mousse. Remove the skin of the eggplant rings. Reduce everything to a smooth and thick puree. Seal the jar and refrigerate.
Just before serving as an appetizer, pair the macaroons two by two with a spoonful of pea and eggplant mousse. The latter is also very tasty with toasted bread or a salad.