Pascal Aussignac's elegant Parmesan mousse recipe makes a delicious canapé or delicate starter, yet it only needs a few ingredients to make. The nutty flavour of the Parmesan is the star of the recipe, shown off in both the mousse and the wafer-thin crisps served on the side – perfect for dipping in the creamy mousse.
Parmesan and potato mousse with Parmesan crisps