Parmesan Mousse

Stir in cream, nutmeg and agar-agar, reduce heat, simmer gently for two minutes, remove frying pan from heat.

Stir in port wine and parmesan cheese. Set quantity in a baking dish in the refrigerator until firm, about 120 minutes.

Take out, mix the quantity with a fork. Fill into sachets(*), chill repeatedly for about 20 min.

Salad dressing: mix all ingredients up to and including parsley, season.

Add pine nuts.

Spread purslane evenly on plates, drizzle salad dressing over it, remove mousse from mold, turn in parmesan on the other side, arrange on lettuce, garnish.

Tip: use any other mold instead of a small bag, or cut dumplings from the mousse with 2 tablespoons.

(*) Form paper cones: draw circles of about 15 cm ø on baking paper, cut out, fold. Push the paper corners over each other so that a bag of about 5 cm ø is formed, fix with a paper clip. Fill the sachets with the Parmesan mousse and place in a tall glass to cool for about twenty minutes.

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