Cacio e Pepe Chips & Dip

To Make the Crisps/Chips

1. Heat the oven to 320°F.
2. Mix the flour, cheese, butter, egg white, mustard powder and black pepper to a smooth paste.
3. Using an offset spatula, spread a very thin layer on a silpat sheet or into a shallow silicone mold of your choice.
4. Bake for 6-8 minutes until golden brown. Cool and keep in an airtight container until ready to use.

To Make the Mousse/Dip

1. Roast the garlic. Peel and smash.
2. Cold smoke the onion for 1 hour. Slice and continue to cook in a pan over medium heat with 30 grams of butter until very tender and lightly caramelized. Cool to room temperature.
3. Place the garlic and smoked onion in a food processor and pulse until smooth. Add the cream cheese, gouda and the softened butter, scraping down the sides and mixing until smooth.
4. Add the pepper, adjusting for intensity if required. The mousse should have a pronounced cheesy, smoky and peppery flavor.
5. Brighten the mousse with a squeeze of lemon juice and salt.
6. Transfer the mousse to a piping bag fitted with a star tip, reserve at room temperature.

For Assembly

1. Pipe a good size dollop of the mousse/dip between two matching crisps/chips.
2. Garnish with microgreens and caviar.

Yield: 25 servings

Credit: Chef Barbara Alexander