parmesan tuile & green pea mint sorbet

 

8 ounces Parmigianio-Reggiano or Asiago Cheese, coarsely grated

5 ounces frozen peas, thawed

1 tablespoon fresh mint, roughly chopped

1 tablespoon creme fraiche or sour cream

pinch of salt

 

On a parchment lined baking sheet or Silicone mat, measure 1 tablespoon cheese, form into 2-inch rounds or ovals 2-inches apart. Bake at 325° for 3 to 5 minutes or until lightly golden. 

 

Remove from oven with a spatula, working quickly form into cone shapes making tuiles.  If cheese become too brittle return to oven for 1 minute.  Can be made 2 days ahead covered at room temperature. 

 

In 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 up. Pipe or spoon sorbet into parmesan tuiles and serve immediately.