Amuse
Bouche
Parmesan
Tuile & Green Pea Mint Sorbet
recipe
and photograph by www.finedinings.com
Parmesan Tuile
8 ounces Parmigianio-Reggiano or Asiago Cheese, coarsely grated
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 until
lightly golden.
Remove from oven with a spatula, working quickly form into cone shapes making
tuiles. If the cheese become too brittle return to a hot oven for 1 minute. They can be made
2 days ahead covered at room temperature.
Green Pea-Mint Sorbet
5 ounces frozen peas, thawed
1 tablespoon fresh mint, roughly chopped
1 tablespoon creme fraiche or sour cream
pinch of salt
In processor puree peas, mint, sour cream and salt until smooth. Transfer to a
small bowl, cover and freeze. Puree again and return to freezer. Pipe or spoon
sorbet into parmesan tuiles and serve immediately as an amuse bouche.
See more of my
Amuse Bouche Recipes with
photographs
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