
Parmesan cheese if one of my favourite cheese. It is a hard granular cheeses, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, Bologna and Mantova in Italy. Only cheese produced in these provinces may be labelled Parmigiano-Reggiano, which is the Italian name of Parmesan cheese.
I thought it would great to try paring parmesan cheese with smoked salmon and perhaps add some of tomato coulis too. So, that’s how the idea of putting this dish together came about. As part of the Royal Selangor – Get Your Jelly On– 30-day Challenge, I use Royal Selangor Pewter Jelly Mould to make into a cone shape starter. This is great to be shared by 2 persons. Another option is you could also put this together using small individual shot glasses, layer each ingredient.
It is best to serve this slightly chilled and it’s great to serve for a dinner party!
If you are interested to try out my recipes so far and would like to get your hands on the mould, you get could the jelly mould here, proceeds from the sale of the jelly mould go towards the Breast Cancer Welfare Association in aid of their continuous efforts to raise awareness and support for breast cancer. You can also check out other 9 bloggers creations here!
You really have a great skill to remove the jelly from the mould. Your jelly looks so perfect! I don’t think I can do it as it sounds very challenging. Interesting combination too!
Thank you, LK. It needs a bit of practice to remove the jelly mould.. 🙂
parmesan’s one of my favorite cheeses too, and I love how you used it here – I bet it was good with the salmon and tomato!
Yeah, it was really nice to go with salmon and tomato. 😉
Ok..today I really wish I leave nearby your place..so that I can festive my eyes with your today creation…live!!!..so lovely ( deep in my heart..a plate for me??)hahaha
Yup, would be nice and I will have some reserved for you! 😉
I’m so intrigued by the parmesan cream, I bet it tastes fabulous. I’d happily eat it on its own! 😉
Yeah, it was nice.. you could make it into starter without using agar agar too.
Delish recipe! I doubt my own skills to even produce such a perfect jelly out of the mold 🙂
I have had problems too. But, really need some practice.. hehe
genius! love the recipe <3
Thank you!