Parmesan Tuile and Green Pea-Mint Sorbet
Prep Time: 20 min Total Time: 20 min face="Verdana"> Serves: 8
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
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, 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 to soften. They can be made two days ahead; store covered at room temperature.
In a food processor puree peas, mint, creme fraiche or sour cream and salt together until smooth. Transfer to a small bowl, cover and freeze. Puree again and return to freezer to set. Pipe or spoon sorbet into the tuiles and serve immediately.
recommendation: Pinot Gris; Chardonnay