Welcome to a culinary journey that will tantalize your taste buds and elevate your dining experience. In this article, we present a harmonious pairing of two delectable recipes: Parmesan Tuile and Green Pea Mint Sorbet.
Parmesan Tuile, a crispy and delicate wafer, is a symphony of flavors, combining the savory richness of Parmesan cheese with a hint of sweetness. Its intricate lattice design adds a touch of elegance and sophistication to any occasion.
The Green Pea Mint Sorbet, a refreshing and vibrant sorbet, captures the essence of springtime. Its vibrant green hue and refreshing minty flavor provide a delightful contrast to the savory Parmesan Tuile. The sorbet's smooth and creamy texture offers a delightful balance to the crispiness of the tuile.
Together, these two recipes create a culinary experience that is both visually stunning and gastronomically delightful. Whether you're hosting a special dinner party or simply seeking a unique and flavorful treat, this combination is sure to impress and satisfy even the most discerning palate.
STRAWBERRY MINT SORBET
Don't throw out those extra strawberries! Instead, turn them into a delicious strawberry mint sorbet.
Provided by Alyssia Mind Over
Categories Frozen Desserts
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Add fresh fruit and mint to a blender or food processor and blend until it's a super smooth, silky texture.
- Line a baking sheet with parchment paper and pour your sorbet mix onto it, covering evenly. Freeze for 2-3 hours.
- Remove from the freezer and break apart the frozen sheet of sorbet into small enough chunks to fit into a blender. Transfer your sorbet pieces to the blender/food processor.
- Scrape down the sides or use a spatula to keep the mixture moving if necessary.
- Once blended, transfer to a large mixing bowl.
- Serve immediately, or if it's softened up from working with it you can return it to the freezer for a 20-30 minutes. Enjoy!
Nutrition Facts : Calories 148.1, Fat 1.4, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 35.4, Fiber 9.5, Sugar 22.2, Protein 3.2
PARMESAN TUILE RECIPE
This Parmesan tuile recipe is somewhere between a cracker and a crouton and makes a delicious addition to my cream of celery soup recipe or my grilled chicken caesar salad recipe. And you won't believe how easy they are to make!
Provided by Beth Le Manach
Categories Appetizers
Time 20m
Number Of Ingredients 2
Steps:
- Preheat oven to 400F. Line a baking sheet with parchment paper. Place ¼ cup mounds of the cheese on the parchment spread out to allow room to spread. You may need to do this in 2 batches to get 8. Top with freshly cracked pepper. Bake for 10 minutes. Remove from the oven and allow to cool just until they are warm but safe to touch. Then once they are cool enough to handle remove them with a metal spatula. Place them over a rolling pin and bend gently around the pin. The crisps will conform to the shape of the pin. Remove and allow them to cool further on a cooling rack. Serve immediately, or allow to rest at room temperature 1-2 hours before serving.
Nutrition Facts : Calories 106 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 22 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 451 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
AMUSE BOUCHE PARMESAN TUILE AND GREEN PEA MINT SORBET
Make and share this Amuse Bouche Parmesan Tuile and Green Pea Mint Sorbet recipe from Food.com.
Provided by Ambervim
Categories High Protein
Time 20m
Yield 8 Each
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 143.7, Fat 8.9, SaturatedFat 5.4, Cholesterol 27.6, Sodium 455.4, Carbohydrate 3.9, Fiber 1, Sugar 1.3, Protein 11.9
ROASTED PEAR AND HOT HOUSE CUCUMBER AMUSE BOUCHE
Steps:
- Preheat the oven to 400 degrees F.
- Cover the bottom of a baking sheet with aluminum foil. Rinse the pears, pat dry and put on a baking sheet. Cover with additional foil and roast the pears for 1 hour. Peel the pears and cut them in half.
- On a cutting board, cut out 12 circles from the pear halves, using a 1/2-inch circle cutter. Avoid the seeds. Shave off excess pear to make sure all of the circles are the same height. I suggest you make them a 1/2-inch high.
- Put the pear circles into large serving spoons. Pour some Champagne over the pears and sprinkle with cinnamon. Arrange some diced cucumber on top of each pear circle and serve.
TUILES
A tuile is a crisp, thin cookie that adds a bit of sweetness and crunch to servings of ice cream, sorbet, mousse and other creamy desserts. These plain tuiles are good, but tuiles are also commonly flavored with cocoa, orange, espresso and other flavors. Tuiles are pliable when just baked and still warm, so you can shape them into the traditional curved shape.
Provided by Food Network
Categories dessert
Yield Makes about 25 tuiles
Number Of Ingredients 4
Steps:
- In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.
- Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
- Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.
- Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.
PARMESAN TUILES
Steps:
- Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. When the cheese starts to bubble and turn golden brown remove melted cheese from pan. Place cheese disc on rolling pin and press down. Let cool 4 to 5 minutes.
MASCARPONE FOAM
May 9, 2015 - Wrap Night Part II. Recipe courtesy of Kathleen and Dave Bell. Source: Amuse-Bouche by Rick Tramonto.
Provided by Simply Gourmet
Categories < 15 Mins
Time 5m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Put the mascarpone cheese in a medium-sized bowl and soften it by gently folding it over on itself with a rubber spatula. Slowly mix in the cream so that the mixture is smooth and the cream is thoroughly incorporated. Season to taste with salt and pepper.
- Pour the mixture into the chilled canister of a foamer. Charge with 1 or 2 chargers. Chill before using.
Nutrition Facts : Calories 615.8, Fat 66, SaturatedFat 41.1, Cholesterol 244.5, Sodium 67.8, Carbohydrate 5, Sugar 0.2, Protein 3.7
GREEN APPLE SORBET
With my love for frozen things and apples, this was a perfect thing for me. The recipe yields 4 servings, but when I'm eating it...well, it's just for one. Great served when having a small bbq with friends or for just a weeknight dessert.
Provided by Redneck Epicurean
Categories Frozen Desserts
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut, core and coarsely slice the apples.
- Place the apples in a saucepan along with lemon juice, sugar, and apple juice.
- Boil for approximately 3 to 5 minutes or until soft.
- Remove the green apple mixture from heat and cool.
- Place in a blender or food processor and puree the green apple mixture until smooth.
- Strain and transfer to a small container. Stir in green food coloring, mix well and place the green apple sorbet mixture in the freezer.
- This can be made two days before.
- When the green apple sorbet is completely frozen, remove from the freezer and place in a food processor or blender and puree again.
- Return to the freezer until ready to use.
Nutrition Facts : Calories 184.7, Fat 0.5, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 48.1, Fiber 4.6, Sugar 39.8, Protein 0.6
RASPBERRY AND MINT SORBET
This recipe is based on you using a Kitchen Aid and has been adapted from their recipes included with the Ice Cream Maker attachment. Prep time includes time to chill overnight.
Provided by Satyne
Categories Frozen Desserts
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine raspberries, mint and water in a bowl (or food processor) and blend until smooth.
- Pour the liquid into an airtight container and refrigerate at least 8 hours, or until thoroughly chilled.
- Meanwhile, combine sugar and water in a saucepan and bring to a boil over medium high heat. Stir until all sugar has dissolved, approximately 10 minutes.
- Transfer the pan to an ice bath and stir until chilled. Keep chilled until ready to use.
- Combine Raspberry and Syrup mixture.
- Affix the freeze bowl to stand mixer and set up for use (per manufacturers instructions).
- Set it going on Stir (speed 1) and pour the mixture into the freeze bowl, leaving stir setting going between 7-12 mins or until it is at your desired consistency.
- Immediately transfer mixture into a container for freezing and freeze for at least 2 hours before serving.
Nutrition Facts : Calories 386.6, Fat 0.3, Sodium 4.5, Carbohydrate 99, Fiber 8.2, Sugar 90.7, Protein 1.3
GREEN TEA SORBET
Make and share this Green Tea Sorbet recipe from Food.com.
Provided by Miraklegirl
Categories Frozen Desserts
Time 10m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Bring water to boil, add leaves, and remove from heat.
- Steep for 5 minutes.
- Add sugar and stir until dissolved.
- Strain through a fine sieve.
- Chill tea, covered, until cold and freeze in an ice cream maker.
PEA SOUP AMUSE BOUCHE
Provided by Jonathan Reynolds
Categories soups and stews, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a blender, combine peas and stock and purée. Strain through a fine mesh sieve into a small pot, pressing on solids to extract as much of the liquid as possible. Add cream and heat slowly over medium-high heat, whisking until soup reaches 130 degrees on an instant-read thermometer (do not boil). Adjust heat and cook peas for a few minutes at 130 until any starchy or bitter taste disappears.
- Add additional cream if desired and salt to taste, remembering soup should be sweet. Just before serving, froth soup with an immersion blender and serve in espresso cups. Makes 1* cups, enough for 4 small servings; double recipe for larger servings.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 264 milligrams, Sugar 3 grams
AMUSE BOUCHE WALNUT AND BLUE CHEESE GRAPE IN CHINESE SPOON
Make and share this Amuse Bouche Walnut and Blue Cheese Grape in Chinese Spoon recipe from Food.com.
Provided by Ambervim
Categories Low Protein
Time 13m
Yield 20 Each
Number Of Ingredients 4
Steps:
- Toast walnuts under the broiler for 2 to 3 minutes or until lightly toasted, transfer to a small bowl.
- In another small bowl blend and mix together the cheese, cover and place in refrigerator to firm up slightly for approximately 15 minutes.
- Put one heaping teaspoon of the mixture in the palm of your hand with a grape in the center and roll between both palms until the grape is completely coated, then roll in the toasted walnuts. Place on a plate single layer without touching each other and chill for 30 minutes or until coating is firm, and serve.
Nutrition Facts : Calories 162, Fat 7.1, SaturatedFat 3, Cholesterol 12.6, Sodium 139.7, Carbohydrate 23.8, Fiber 1.4, Sugar 19.8, Protein 3.7
SAUSAGE AND GREEN PEA PIE
Make and share this Sausage and Green Pea Pie recipe from Food.com.
Provided by loof751
Categories Savory Pies
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a large skillet. Add sausage and crumble. Saute over medium heat until cooked through.
- Add pasta sauce, water, and peas and bring to a boil.
- Pour into a pie plate.
- Unroll and separate breadsticks. Place 6 of the breadsticks across the pie plate over the sausage mixture, twisting each one and spacing evenly. Place the remaining 6 breadsticks over the first in the opposite direction, creating a lattice pattern. Trim ends if needed.
- Bake at 375 degrees for 25 minutes.
Tips:
- Mise en Place: Before you start cooking, make sure you have all the necessary ingredients and equipment ready. This will help you stay organized and avoid any last-minute scrambling.
- Use High-Quality Ingredients: The quality of your ingredients will directly impact the taste of your dishes. Whenever possible, use fresh, seasonal ingredients for the best flavor.
- Follow the Recipes Carefully: While it's okay to experiment with different ingredients and techniques, it's important to follow the recipes carefully, especially when you're first starting out. This will help you avoid common mistakes and ensure that your dishes turn out well.
- Don't Overcrowd the Pan: When cooking, make sure not to overcrowd the pan. This will prevent the food from cooking evenly and can also cause the food to steam instead of sear.
- Use a Thermometer: A thermometer is a valuable tool for ensuring that your food is cooked to the correct temperature. This is especially important for meat and poultry, as undercooked food can be dangerous to consume.
Conclusion:
The recipes in this article offer a delicious and impressive selection of amuse-bouche and sorbet that are perfect for any special occasion. With careful preparation and attention to detail, you can create these culinary delights at home and impress your guests with your culinary skills. Remember to use high-quality ingredients, follow the recipes carefully, and don't be afraid to experiment with different flavors and techniques to make these recipes your own.
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