Parmesan Tuile Baskets
Delicate Parmesan baskets filled with whipped ricotta, finished with a vibrant minted pea purée and a hint of fresh lemon.
Tony Says...
"If someone tells you these look too fancy to make at home… don't tell them how easy they actually are."
The Story Behind the Dish
Some recipes are all about making an impression.
These Parmesan Tuile Baskets were created for a blind wine tasting evening, where every canapé was carefully paired with a different wine. I wanted something elegant enough to look at home in a fine dining restaurant, yet simple enough that anyone could recreate it in their own kitchen.
The crisp Parmesan basket provides the perfect contrast to the silky whipped ricotta, while the fresh minted pea purée cuts through the richness with a bright burst of freshness. Finished with a little lemon zest, every bite is light, balanced and full of flavour.
They're proof that entertaining doesn't have to be complicated—and that sometimes the simplest ideas make the biggest impression.
Recipe Information
- ⏱ Prep Time - 20 minutes
- 🍲 Cook Time - 10 minutes
- ⌛ Total Time - 30 minutes
- 🧺 Makes - 12 tuile baskets
- ⭐ Difficulty - Intermediate
- 🔥 Calories - 115 kcal per basket
- 💪 Protein - 6g
- 🌾 Carbohydrates - 2g
- 🥑 Fat - 9g
Kitchen Essentials
- Fine grater
- Baking tray
- Baking paper
- 12-hole cupcake tray
- Mixing bowl
- Electric whisk (optional)
- Piping bag
- Blender
- Small saucepan
- Slotted spoon
- Microplane (for the lemon zest)
- Optional for Thermomix Users - This recipe has been tailored for the TM6, but it should also work perfectly with the TM5 and TM7 models with little or no adjustment. If using a Thermomix you will not be needing the mixing bowl, electric whisk, blender, or the small saucepan. You could also avoid using the fine grater by using a grating add-on to the Thermomix if you have it.
Gather Your Ingredients
Parmesan Tuile Baskets
- 216g finely grated Parmesan (18g per basket)
Whipped Ricotta
- 250g ricotta
- 100g mascarpone
- 40g finely grated Parmesan
- Zest of 1 lemon
- Salt
- Freshly ground black pepper
Minted Pea Purée
- 75g frozen petit pois
- 5–6 fresh mint leaves
- 1 tsp olive oil
- 1 tsp fresh lemon juice
- Finely grated zest of ¼ lemon
- Pinch of salt
To Finish
- Finely grated lemon zest
Method
- Prepare the Tuile Baskets - Preheat your oven to 180°C fan (200°C conventional). Line a baking tray with baking paper. Grate Parmesan. Using the grated Parmesan, create 12 neat circles, approximately 8–10cm in diameter, leaving space between each one. Bake for 5–7 minutes, or until the cheese has melted completely and turned a rich golden colour. Leave the tuiles to cool for around 20–30 seconds—they should still be flexible but firm enough to lift. Carefully drape each tuile over the underside of an upside-down cupcake tray, gently pressing them into shape. They won't form perfectly around the cupcake tray and that's exactly what you want. It gives them a more unique look. Allow them to cool completely before removing.
- Make the Whipped Ricotta - Add the ricotta, mascarpone, Parmesan, lemon zest, a generous pinch of salt and a few twists of black pepper to a mixing bowl. Whisk until smooth, light and airy. Transfer to a piping bag and refrigerate until needed.
- Prepare the Minted Pea Purée - Bring a small saucepan of salted water to the boil. Blanch the peas for 2–3 minutes until tender. Drain and immediately cool under cold running water to preserve their vibrant colour. Blend together the peas, mint, olive oil, lemon juice, lemon zest and a pinch of salt until smooth. If needed, add a teaspoon of water to loosen the purée slightly.
- Assemble - Pipe a generous amount of whipped ricotta into each Parmesan basket. Finish with a small spoonful of minted pea purée. Garnish with a little freshly grated lemon zest. Serve immediately.
Thermomix Method
This recipe has been tailored for the Thermomix TM6, but it should also work with the TM5 and TM7 models with little or no adjustment.
- Prepare the Tuile Baskets - Prepare exactly as described in the traditional method.
- Make the Whipped Ricotta - Add the ricotta, mascarpone, Parmesan, lemon zest, salt and pepper to the mixing bowl. 20 sec | Speed 4. Scrape down the bowl. Mix again: 10 sec | Speed 4. Transfer to a piping bag and refrigerate.
- Prepare the Minted Pea Purée - Blanch the peas separately, then add them to the mixing bowl with the mint, olive oil, lemon juice, lemon zest and salt. 20 sec | Speed 8. Scrape down the bowl. Blend again if necessary: 10 sec | Speed 8. Transfer to a small bowl until ready to assemble.
- Assemble - Pipe a generous amount of whipped ricotta into each Parmesan basket. Finish with a small spoonful of minted pea purée. Garnish with a little freshly grated lemon zest. Serve immediately.
Tony's Tips
- Use Parmigiano Reggiano if possible—it melts more evenly and gives the baskets a richer flavour.
- Watch the tuiles closely in the oven. They can go from perfectly golden to overdone surprisingly quickly.
- The tuiles only stay flexible for around 30 seconds after leaving the oven, so have your cupcake tray ready before they bake.
- Pipe the ricotta generously but remember you have 12 baskets to pipe into... we can always add a bit more to each after.
- Add only a small amount of pea purée. It's there to brighten the dish, not overpower the Parmesan.
Good to Know
- The Parmesan baskets can be made up to 2 days in advance and stored in an airtight container.
- The whipped ricotta can be prepared a day ahead and kept refrigerated.
- The pea purée is best made on the day for the brightest colour.
- Assemble the baskets just before serving to keep the Parmesan crisp.
At Tony's Table...
Some dishes aren't designed to fill you up—they're designed to set the tone for the meal ahead.
These little Parmesan Tuile Baskets do exactly that. They're elegant enough for a special occasion, yet simple enough to recreate at home with everyday equipment. Whether you're hosting a wine evening, entertaining friends or simply trying something a little different, they're guaranteed to start conversations before the first glass has even been poured.
...and remember, there's always room at Tony's Table.