Parmesan Tuile with Green Pea-Mint Sorbet, Amuse Bouche
Recipe
photographs of all my recipes
Amuse
Bouche Parmesan
Tuile & Green Pea Mint Sorbet recipe
and photograph by www.finedinings.com
8 ounces Parmigianio-Reggiano or Asiago Cheese, coarsely grated 5 ounces frozen peas, thawed
1 tablespoon fresh mint, roughly chopped 1 tablespoon creme fraiche or sour cream
pinch of salt On a parchment lined baking sheet or Silicone mat, measure 1 tablespoon cheese,
form into 2-inch rounds or ovals 2-inches apart. Bake at 325° for 3 to 5 minutes
or until
lightly golden.
Remove from oven with a spatula, working quickly form into cone shapes making
tuiles. If cheese become too brittle return to oven for 1 minute. Can be made
2 days ahead covered at room temperature.
In processor puree peas, fresh mint, creme fraiche or sour cream and salt until smooth. Transfer to a
small bowl, cover and freeze. Puree again and return to freezer to set up. Pipe or spoon
sorbet into parmesan tuiles and serve immediately.
