Parmesan baskets with goat's cheese mousse

Goat's cheese mousse

• 350 g fresh goat's cheese, softened
• 150 g pouring (whipping) cream
• 2 sprigs fresh thyme, leaves only
• 3 sprigs fresh flat-leaf parsley, leaves only
• ½ tsp salt
• ground black pepper, to taste

Parmesan baskets

• 280 g Parmesan cheese, cut into pieces (3 cm)
• ¼ tsp ground black pepper

Assembly

• ½ Granny Smith apple, cut into matchsticks (see Tips)
• ½ raw beetroot, cut into small cubes (5 mm)
• 40 g walnuts, cut into pieces
• micro herbs, for garnishing (optional)