Amuse Bouche Parmesan Tuile And Green Pea Mint Sorbet

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 8 ounces parmesan cheese, coarsely grated (or asiago cheese)
• 5 ounces green peas, frozen and thawed
• 1 tablespoon fresh mint, roughly chopped
• 1 tablespoon creme fraiche or 1 tablespoon sour cream
• 1 pinch salt

Recipe

• 1 preheat oven to 325 degrees.
• 2 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 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.
• 4 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.