Amuse Bouche Parmesan Tuile And Green Pea Mint Sorbet - cooking recipe

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

Preparation

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.