Until you can get the cookbook, here's a recipe from it:
Make Parmigiano-Reggiano cups to hold the mousse.
For the goat cheese mousse:
6 ounces fresh goat cheese (or other soft goat cheese)
4 to 6 tablespoons heavy cream
1 tablespoon minced Italian parsley
Kosher salt and freshly ground black pepper
Place the goat cheese in a food processor and process (depending
on the cheese used, it may look smooth or crumbly).
Pour 1/4 cup of the cream through the feed tube and continue to
process until the mixture is smooth but will hold a shape when piped;
if necessary, add a little more cream. Add the parsley and salt and
pepper to taste and mix just to combine. Taste and adjust the
The mousse can be refrigerated for 2 to 3 days; let stand at room
temperature for about 30 minutes to soften slightly before piping.
Place the mousse in a pastry bag fitted with a medium star tip. Pipe 2 to 3 teaspoons of mousse into each parmesan crisp and serve.