Cornet of Fresh Cheese Perfumed with Lavender Honey, Summer Berries, and Raspberry Coulis

Total Time:
1 hr 40 min
Prep:
1 hr 30 min
Cook:
10 min

Yield:
4 servings
Level:
Advanced

Ingredients
  • Tuile pastry:
  • 4 ounces softened butter
  • 4 ounces confectioners' sugar
  • 4 ounces egg whites
  • 4 ounces pastry flour
  • 1 tablespoon lavender honey
  • 1 (16-ounce) tub mascarpone
  • 1 bunch fresh lavender, leaves only
  • 2 pints raspberries
  • 1 baking potato, like russet
  • 1 pint blueberries
  • 1 pint blackberries
  • 1 pint strawberries
Directions
  • Preheat the oven to375 degrees F.

  • To make the pastry, cream the butter and sugar together, add the egg whites, and then the flour. Blend all ingredients until smooth. Place the tuile mixture into a pastry bag with a very small straight tip.

  • Fold together the lavender honey, cheese, and fresh lavender. Place mixture in a pastry bag with a large star tip and set aside.

  • Puree 1 pint of raspberries in a food processor. Pass through a strainer, and set aside.

  • Carve the potato into a cone shape, about 3 inches long and 2 inches in diameter. Place a skewer into the flat side of the potato and cover with aluminum foil. This will be the mold around which you shape your tuiles.

  • Preheat a baking sheet in the oven for approximately 10 minutes. Remove the sheet pan from the oven, spray it with a non-stick spray, and pipe the pastry mix in a thin line from one corner to the other diagonally. Bake until the edges are lightly brown, about 4 minutes. Remove from oven and very quickly roll around the potato form to form a cone. Repeat with the remaining tuiles.

  • Allow the tuile to cool slightly, and then gently remove it from the mold. Pipe the cheese mixture into the cone.

  • To serve, place the tuile cone on a plate and arrange berries flowing out of the cone. Drizzle with the raspberry coulis.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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