Fried bread with parmesan mousse

Fried bread with parmesan mousse

Nuovo Mondo
Alan Benson

This makes delicious finger food, but could also be eaten as a starter, in which case we’d argue for a small salad to be added to the table. Here we suggest using red-and-white witlof (chicory) as well as curly endive, pomegranate seeds and a dressing of Greek-style yoghurt diluted with a little olive oil. The acidity of the yoghurt and pomegranate should be enough to carry the flavour – if it’s not sharp enough, add a little lemon juice. Leftover mousse is good for melting over potatoes or as a dip with crusty bread or biscuits.


Quantity Ingredient
2 litres vegetable oil
1 quantity Simple pizza dough

Parmesan mousse

Quantity Ingredient
150g grated parmigiano reggiano cheese
250ml Béchamel sauce
50ml pouring cream
1/4 chives, snipped
1 garlic clove, finely crushed
salt and freshly ground black pepper


  1. To make the parmesan mousse, add the cheese to the béchamel sauce while it is hot in the pan, and whisk to combine. Set aside to cool completely. Whip the cream to soft peaks, then fold into the béchamel, along with the chives and garlic, using a rubber spatula. Season with salt and pepper. Spoon the mixture into a piping bag fitted with a 5 mm nozzle and set aside until required.
  2. Preheat the oil to 180°C in a deep-fryer or large heavy-based saucepan. Test the oil by dropping a little dough in it – if it sizzles furiously it is hot enough.
  3. Divide the pizza dough into 4 equal pieces. If you own a pasta machine, turn the setting to 3 and roll out the dough in sheets – each should be about 5 mm thick. If you don’t own a pasta machine, use a rolling pin to roll the dough into a rectangle.
  4. Cut the dough into 5 cm squares. Gently lower each square of dough, one by one, into the hot oil – the dough should puff up and start to get crisp. Flip the pieces every now and then as they cook to ensure even cooking. When crisp, remove from the oil and drain on paper towel.
  5. Using a small knife, make a small hole in one side of each piece of fried bread, just large enough to fit the piping nozzle. Fill each bread puff with mousse, and serve.


  • If you prefer to avoid frying the bread, these puffs can be baked in a 200°C oven for 3–4 minutes.

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