Yield: 1 servings
|1 cup||Strawberry puree|
|½||Lemon; strained , Juice of|
|1 cup||Plus 2 tablespoons granulated sugar|
|¼ cup||Powdered pectin or Surejell|
|1 cup||Mascarpone cheese|
|Grated zest of 1/2 lemon|
|3 tablespoons||Granulated sugar|
INGREDIENTS FOR FRUIT LEATHE
INGREDIENTS FOR THE RAVIOLI
To prepare the fruit leather, combine the strawberry puree and lemon juice in a nonreactive 2quart heavybottomed saucepan and place over mediumhigh heat. Combine the sugar and pectin and add to the puree. Whisk well to combine. Allow the mixture to come to a boil while whisking constantly and continue to boil for 3 minutes. Remove the mixture from the heat and pour it onto a 16 x 24inch sheet of parchment paper that has been lightly sprayed with vegetable cooking spray. Use a large spatula to spread the mixture evenly over the sheet of parchment paper. When spread, it will be quite thin. You should almost be able to see through the fruit leather. Set aside to cool. It cools very quickly and develops a skin. If you want fruit rollups, cut the leather into the size you prefer and simply roll one end into the other, peeling off the parchment paper as you roll.
Prepare the ravioli and filling by combining the mascarpone cheese, lemon zest and sugar in a mediumsize mixing bowl. Use a spoon to mix until softened and combined. Use a 3inch fluted cutter to cut circles from the cooled fruit leather. You will need one circle for each ravioli, so cut as many circles as you would like. Remove the circles from the parchment paper and set on a clean plate or parchment papercovered baking sheet. Fill the center of each fruit circle with about a teaspoon of the mascarpone mixture. Fold the circle in half and seal by pressing the edges together with your fingers. Place three to five on a plate and serve the ravioli garnished with a fruit sauce of your choice or diced fruit if you prefer.
Makes 4 fruit rollups or 20 ravioli.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.