Parmesan lace shells filled with goat’s cheese

This exquisite canapé is an explosion of sheer pleasure in the mouth. The Parmesan shells are very fragile and can break easily as you shape them from the oven, or fill them, so handle with great care.

MAKES 12

100g Parmigiano Reggiano, finely grated

80g fresh goat’s cheese

20ml double cream

2 tsp finely snipped chives

12 small semi-confit cherry tomatoes, optional

Sea salt and freshly ground pepper

Preheat the oven to 180°C/Gas 4.

Cut an empty egg box into 6 cups and wrap the outside of each cup with cling film. Place them hollow side down on your work surface.

Using half the grated Parmesan, carefully create 6 small mounds on a non-stick baking tray, spacing them well apart. Spread each out into a 5cm circle, 3mm thick. Bake in the oven for 3–4 minutes until lightly coloured and resembling cooked tuiles.

As soon as they are cooked, use a palette knife to lift each round and place it on an upturned, cling-film wrapped cup, so that they take on a slightly concave shape, like a little basket. Leave to cool.

As soon as the Parmesan shells are cold, very gently remove them from the egg box moulds. Keep in a dry place until ready to use or store in an airtight container for up to a day (thereafter they will start to lose their flavour). Repeat with the remaining Parmesan to make another 6 shells.

For the filling, mix the goat’s cheese and cream together, season with salt and pepper to taste and stir in the chives.

Just before serving, divide the goat’s cheese mixture between the 12 Parmesan shells and arrange a semi-confit tomato, if using, on top. Serve at once; allow two per person.

For a more uniform appearance, you can use a plain 6–8cm pastry cutter to cut out neat rounds as soon as the shells come out of the oven, if you prefer.