Amuse Bouche Parmesan Tuile and Green Pea Mint Sorbet
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
8 Each
ingredients
- 8 ounces parmesan cheese, coarsely grated (or Asiago cheese)
- 5 ounces green peas, frozen and thawed
- 1 tablespoon of fresh mint, roughly chopped
- 1 tablespoon creme fraiche or 1 tablespoon sour cream
- 1 pinch salt
directions
- Preheat oven to 325 degrees.
- Measure 1 tablespoon of cheese and form it into 2-inch rounds or ovals. Repeat until you have eight rounds or ovals of grated cheese and place them 2 inches apart on a parchment-lined baking sheet or silicone mat. 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 become too brittle, return to oven for 1 minute. The tuiles can be made two days ahead; store them covered at room temperature.
- In food 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. Pipe or spoon the sorbet into the Parmesan tuiles and serve immediately.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.