Parmesan Tuile and Green Pea-Mint Sorbet
Cheese is baked formed into cones filled with Sorbet


This is my recipe creation, Parmesan Cheese is baked, then formed into cones and filled
with a tasty Sorbet and served as an Amuse Bouche First Course.
See more of my Amuse Bouche recipes

Parmesan tuile
recipe and photograph created by Peggy Bucholz,

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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.


Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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