From: Chef Scott Samuel, CIA Greystone, St. Helena, CA. Yield: 5 tuiles. Sorbet: 2 oz. water 2 oz. sugar 2 qt. whole black seedless California grapes 4 oz. glucose 1 tsp. lemon juice as needed for garnish, honey tuiles (recipe follows) as needed for garnish, black grapes Goat Cheese Mousse: 6 oz. goat cheese, mild and creamy 5 Tbsp. confectioner's sugar, divided 1 tsp. honey pinch of salt ½ cup whipping cream, chilled 1 tsp. fresh thyme leaves, ...
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