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
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.
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.
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
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
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
PEA, MINT & SPRING ONION SOUP WITH PARMESAN BISCUITS
The parmesan 'tuiles' make this soup stylish enough for entertaining - but they take just a few minutes to make
Provided by Good Food team
Categories Lunch, Starter
Time 45m
Number Of Ingredients 8
Steps:
- Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
- Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
- To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
- To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.
Nutrition Facts : Calories 213 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.72 milligram of sodium
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
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