- 10
Ingredients
- For the cold-counter pastry cornet:
- 2 sheets of cold-counter pastry
- 0.4 º olive oil
- For the parmesan filaments:
- 4 oz Reggiano parmesan
- 1 microplane grater
- For the lemon marmalade:
- 1/2 lemon, with rind
- 1/2 lemon, peeled
- sugar
- To finish:
- freshly ground black pepper
Preparation
Step 1
For the cold-counter pastry cornet:
1. Use a pastry cutter to make a 6" diameter circle.
2. Cut it into quarters and brush with oil.
3. Make cornets and put them between 2 metal cornet moulds. Make groups of 5 so that they bake more evenly.
4. Bake at 410ºF for between 8-10 min. Take out of the mould while warm.
For the parmesan filaments:
1. Use the microplane grater to grate the parmesan with long swipes, until you get long, thin threads.
For the lemon marmalade:
1. Dice the lemon into small, even cubes measuring 1/10" x 1/10".
2. Weigh all the lemon and add 60% of its weight in sugar.
3. Stir and simmer gently for 5 minutes. Leave to cool in the same pan. Place in an icing bag.
Final Steps & Preparation:
1. Put a dot of marmalade and a pinch of pepper in the bottom of the cornet.
2. Loosely fill the cornet with the grated parmesan, so there is as much air as possible between the cheese.
3. Fill a bowl with a surface which can hold the cornets vertically. Serve.