dwiches with Frozen Basil Ricotta Mousse Recipe

Prepare to fall in love with dwiches with Frozen Basil Ricotta Mousse—a playful yet elegant appetizer that combines the golden crunch of Parmesan waffles with the creamy, herbaceous chill of basil-infused ricotta mousse. Each bite is a surprise: the wafer snaps, the mousse melts, and the waves of umami and fresh basil transport your tastebuds somewhere unforgettable. Whether you plan to wow at a dinner party or treat yourself to a culinary adventure at home, this recipe is equal parts fun and sophistication, making it impossible not to come back for seconds!

Ingredients You’ll Need

The magic of dwiches with Frozen Basil Ricotta Mousse starts with choosing simple, high-quality ingredients that each shine in their own way. From the nutty depth of Parmigiano Reggiano to the fragrant burst of fresh basil, every element brings something unique to the table—and together, they’re unstoppable!

• Parmigiano Reggiano (200 g, finely grated): Choose the real deal for best results—the nutty, salty complexity forms the golden “waffle” and sets the foundation for maximum crunch.
• Freshly cracked black pepper (optional): Adds a subtle warmth and depth to the crispy Parmesan layers; use it if you want a gentle kick.
• Parchment paper or silicone mat: Essential for flawless Parmesan wafer removal—no sticking allowed.
• Ricotta (250 g, well-drained): Select a high-quality, whole milk ricotta for a mousse that’s creamy yet light.
• Fresh basil leaves (20 g): The heart and soul of the mousse; these vibrant leaves infuse the filling with verdant aroma and color.
• Olive oil (2 tbsp): Brings silkiness and amplifies the savory herbal notes in the mousse.
• Heavy cream (1 tbsp): Whips extra airiness into the filling, making each bite cloud-like.
• Salt to taste: Helps the ricotta sing and balances all the other flavors.
• Lemon zest (optional garnish): Adds a pop of citrus fragrance, clever contrast to the rich, cheesy wafers.
• Microgreens (optional garnish): For a fresh, pretty finish that gives color and a hint of crunch.

How to Make dwiches with Frozen Basil Ricotta Mousse

Step 1: Make the Parmesan Wafers

Preheat your oven to 190°C (375°F). For each wafer, scoop a heaping teaspoon of your finely grated Parmigiano Reggiano onto a lined baking tray. Flatten each mound into a 6–8 cm circle—think delicate, crispy lace, not thick pancakes! Bake the wafers for 5–7 minutes, watching closely; pull them when they’re golden and bubbling. Carefully transfer to a rack to cool, where they’ll crisp up beautifully and await their starring role.

Step 2: Blend the Basil Mousse

Next, bring a pot of water to a boil and briefly blanch the fresh basil leaves (just a quick dip is enough) before plunging them into ice water. This keeps the color vivid and the flavor bright. Dry the basil thoroughly, then blend it with olive oil until velvety and smooth. Fold this vibrant green puree into your well-drained ricotta, along with heavy cream and a pinch of salt. Stir until the mixture is silky, light, and flecked with basil.

Step 3: Shape & Freeze

Spoon or pipe your basil ricotta mousse onto a piece of parchment, making small rounds or domes sized to fit your Parmesan wafers. Freeze these for at least 2 hours, until completely firm—this step gives dwiches with Frozen Basil Ricotta Mousse their signature chilly, ice cream-like surprise!

Step 4: Assemble the Sandwiches

Once your basil ricotta mousse is fully frozen and your Parmesan wafers are crisp, you’re ready for the main event. Gently sandwich one frozen basil ricotta disc between two Parmesan wafers, pressing just enough to secure but not so much that you crack the delicate cheese. Serve immediately, while the wafers snap crisply and the mousse is still cold and creamy.

Step 5: Garnish and Serve

Arrange your finished dwiches with Frozen Basil Ricotta Mousse on a platter. Sprinkle with lemon zest for brightness and scatter a handful of microgreens for color, elegance, and a lively, fresh crunch. Dive in quickly—the combination of crisp and cold is magic, but fleeting.

How to Serve dwiches with Frozen Basil Ricotta Mousse

Garnishes

To make your dwiches with Frozen Basil Ricotta Mousse truly unforgettable, go the extra mile with garnishes. A shower of finely grated lemon zest brightens the palate, while a scattering of microgreens adds visual charm and a hint of peppery freshness. You could even dust a little extra Parmigiano over the top or use tiny basil leaves for a sophisticated touch.

Side Dishes

Let these dwiches shine as show-stopping appetizers with an effervescent drink or a light, herb-driven salad alongside. They play especially well with tangy marinated olives, roasted cherry tomatoes, or thinly sliced prosciutto. For a dinner party, pair with a crisp white wine to complement the richness and herbaceous freshness.

Creative Ways to Present

For an extra-special presentation, serve the sandwiches atop chilled slate or marble boards to keep the mousse cool. Stack them leaning tower-style on a platter, or offer individual portions layered in cocktail glasses with fresh basil between the layers. You can even miniaturize dwiches with Frozen Basil Ricotta Mousse for bite-sized party canapés—a guaranteed conversation starter!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover dwiches with Frozen Basil Ricotta Mousse, store them in an airtight container in the freezer. Be sure to separate layers with parchment paper to prevent sticking. They’ll keep their texture for up to a week, though they’re crispiest served fresh!

Freezing

The beautiful part of this recipe is how well it handles freezing. The basil ricotta mousse shapes can be made well ahead of time and stashed away until needed. Keep them tightly covered on a baking sheet or in a container to avoid freezer burn or picking up other odors.

Reheating

These sandwiches are meant to be enjoyed cold and crunchy—no reheating necessary! Simply remove from the freezer and assemble just before serving. If the wafers have softened a bit, you can re-crisp them in a gentle, low oven for 1–2 minutes, but do not microwave the assembled sandwiches.

FAQs

Can I make the Parmesan wafers ahead of time?

Absolutely! The Parmesan wafers hold up beautifully when made a few hours—up to a day—beforehand. Just store them at room temperature in an airtight container with wax paper between layers to maintain their crunch.

Can I use store-bought ricotta, or should I make it fresh?

Both work, but high-quality, well-drained ricotta from the store will do the trick just fine for dwiches with Frozen Basil Ricotta Mousse. If you have homemade on hand, all the better! Just make sure to remove extra liquid for a mousse that freezes well.

What’s the best way to blanch basil for the mousse?

Bring a small pot of water to a boil, toss in the basil for just 5–10 seconds, then plunge immediately into ice water to lock in brightness and color. This little step makes your mousse vibrant and gorgeous.

Can I add other ingredients to the filling?

Definitely! For an unexpected crunch or extra flavor, try stirring in crushed walnuts, finely diced sun-dried tomatoes, or even a pinch of chili flakes to the basil ricotta before freezing. The variations are endless.

How do I keep the mousse from melting too quickly?

Work quickly during assembly, and serve the sandwiches immediately after building. Chilling your serving platter in advance helps, and making smaller sandwiches means they’ll hold their structure longer.

Final Thoughts

If you’re looking to delight and surprise with a fun twist on classic flavors, dwiches with Frozen Basil Ricotta Mousse bring everything you could want: crunch, chill, umami, and unmistakable style. I can’t wait for you to try this recipe—you’re about to turn an ordinary gathering into something truly extraordinary!