Mustard Seed Tuille With Raspberry Sorbet Recipes

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RASPBERRY CHILI SORBET



Raspberry Chili Sorbet image

Provided by Food Network

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 6

1 1/2 pounds raspberries
1 cup water
1 Thai chile, stemmed, seeded, and roughly chopped
1/2 cup sugar
2 lemons, juiced
Fresh mint leaves, for garnish

Steps:

  • Using a blender, combine all of the ingredients and puree. Pass through a strainer to remove the seeds.
  • Place the mixture in an ice cream machine and freeze sorbet according to manufacture's directions. Place in freezer until ready to serve.
  • Serve in a Martini glass with fresh mint leaves.

RASPBERRY WASABI MUSTARD



Raspberry Wasabi Mustard image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 5m

Yield About 1 cup

Number Of Ingredients 4

1/2 cup stone-ground mustard
1/4 cup yellow mustard
2 tablespoons raspberry preserves
1/2 to 1 teaspoon wasabi paste

Steps:

  • Mix the stone-ground mustard, yellow mustard and raspberry preserves in a bowl. Add in the wasabi 1/2 teaspoon at a time until the desired nose-heat is reached.

AMUSE BOUCHE PARMESAN TUILE AND GREEN PEA MINT SORBET



Amuse Bouche Parmesan Tuile and Green Pea Mint Sorbet image

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

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

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

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