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Amuse
Bouche
Parmesan Tuile and Green Pea Mint Sorbet
recipe
and photograph created by Peggy Bucholz, www.finedinings.com
Recipe Type: tuile, green peas, amuse bouche, appetizer, sorbet
Prep Time: 20 min
Total Time: 20 min
Serves: 8
Ingredients:
8 ounces Parmesan or Asiago Cheese, coarsely grated
5 ounces frozen green peas, thawed
1 tablespoon fresh mint, roughly chopped
1 tablespoon creme fraiche or sour cream
pinch of salt
Instruction:
Preheat oven to 325 degrees F.
On a parchment lined baking sheet or silicone mat place 1 tablespoon grated cheese forming it into a 2-inch round or oval.
Repeat this process until you have eight rounds or ovals of grated cheese spacing them 2 inches apart. Bake for 3 to 5 minutes
or until lightly brown.
Remove from oven with a spatula. Working quickly, form each into cone shapes to
make a tuile. If cheese becomes too brittle, return to oven for 1 minute. Tuiles can be made two days ahead; store
covered at room temperature.
In a food processor puree frozen 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. Pipe or spoon
sorbet into the Parmesan tuiles and serve immediately.
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Wine
recommendation: Pinot Gris; Chardonnay |
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