Recipe courtesy of Matthew Van Marter
Cornet of Fresh Cheese Perfumed with Lavender Honey, Summer Berries, and Raspberry Coulis
- Level: Advanced
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1066
- Total Fat
- 64
- Saturated Fat
- 37
- Carbohydrates
- 114
- Dietary Fiber
- 19
- Sugar
- 59
- Protein
- 18
- Cholesterol
- 186
- Sodium
- 472
- Total: 1 hr 40 min
- Prep: 1 hr 30 min
- Cook: 10 min
Ingredients
4 ounces softened butter
4 ounces confectioners' sugar
4 ounces egg whites
4 ounces pastry flour
1 tablespoon lavender honey
One 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 to 375 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.