Parmesan Sformato

Adapted by
September 2021


Parmesan-Infused Cream:
1 quart heavy cream
325 grams Parmesan rinds
400 grams ricotta
100 grams sugar
2 egg yolks
2 whole eggs
3 grams kosher salt
85 grams butter
White Chocolate Mousse:
190 grams white chocolate
95 grams butter
6 eggs
85 grams sugar
To Assemble and Serve:
Freshly grated Parmesan


For the Parmesan-infused Cream

In a medium pot over medium flame, heat heavy cream and Parmesan rinds for 20 minutes. Strain through a chinois and set liquid aside. 

For the Sformato

Add all ingredients to a Vitamix blender and purée until smooth. Pass through a chinois, then add 600 grams Parmesan-infused Cream. Spray souffle molds or ramekins with nonstick spray. Distribute Parmesan-infused Cream to molds or ramekins, weighing out 50 grams per portion. Cover each mold with plastic wrap, place on a sheet tray, then wrap entire sheet tray with plastic wrap. Transfer to a steamer and steam 20 minutes or until fully set. Remove plastic wrap and let cool at room temperature.

For the Lemon Curd

In a heavy-bottom sauce pot, add lemon, sugar, yolks, eggs, and salt. Over low-medium heat, whisk continuously until the mixture is thick, but be careful not to curdle the eggs. Remove from heat, add butter, and whisk until incorporated. Strain through a chinois into a nonreactive container and cover with plastic wrap so the curd doesn't form a film. Place in a refrigerator to cool immediately.

White Chocolate Mousse

Over a double boiler, melt the white chocolate and butter using a rubber spatula to stir. Once melted, remove from heat and set aside. In the bowl of a stand mixer fitted with a whisk attachment, add yolks and 45 grams sugar; whip until light and doubled in size. Transfer yolk mixture to a mixing bowl and stir in melted white chocolate; set aside. 
Dry and clean stand mixer’s bowl and whisk attachment. Return to stand mixer, add egg whites and remaining sugar, and whisk on highest speed until stiff peaks form. Using a rubber spatula, gently fold egg whites into the yolk mixture, ⅓ at a time. Transfer mousse to quart containers, place in refrigerator, and let cool for a minimum of 6 hours or overnight.

To Assemble and Serve

Turn Sformato out onto a serving plate. Cover with Lemon Curd, then cover Lemon Curd with White Chocolate Mousse. Top with a generous amount of Parmesan!