Ingredients
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8
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5
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1
-
1
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Amuse Bouche Parmesan Tuile and Green Pea Mint Sorbet, Nice cone, Nice cone
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Steps
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1
Done
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Preheat Oven to 325 Degrees. |
|
2
Done
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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. |
|
3
Done
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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. |
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4
Done
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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. |
