Key lime mascarpone \"cannoli\" with mango sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Twenty; (6-inch) squares | ||
| ; parchment paper , | ||
| ; about | ||
| ¾ | cup | Sweetened flaked coconut; toasted and cooled |
| 2 | tablespoons | All-purpose flour |
| 5 | tablespoons | Unsalted butter; cut into pieces and |
| ; softened | ||
| ½ | cup | Granulated sugar |
| 2 | tablespoons | Firmly packed light brown sugar |
| 1 | tablespoon | Milk |
| Four; (3 1/2- to 4-inch | ||
| ; long) cannoli forms | ||
| ; (each about 5/8 | ||
| ; inch indiameter) | ||
| 4 | ounces | Cream cheese; softened |
| ⅓ | cup | Granulated sugar |
| 2 | teaspoons | Freshly grated lime zest |
| 4 | tablespoons | Bottled Key lime juice or 5 tablespoons |
| ; fresh limejuice | ||
| 1 | cup | Mascarpone cheese; (about 1/2 pound) |
| Mango Sauce | ||
| Fresh raspberries | ||
| Sliced carambola; (star fruit) if | ||
| ; desired | ||
Directions
FOR "CANNOLI" SHELLS
FOR FILLING
ACCOMPANIMENTS
Make "cannoli" shells:
Preheat oven to 350F. and lightly grease a heavy baking sheet.
Arrange 4 parchment squares on baking sheet. (Oil or butter makes parchment squares stick to baking sheet). In a food processor blend together coconut and flour until coconut is ground fine. Add butter, sugars, and milk and blend until dough forms a ball, about 10 seconds. Spoon a well-rounded teaspoon of dough onto each of the 4 parchment squares and with slightly wet fingertips evenly pat into 2 inch rounds.
Bake cookies in middle of oven until very thin and golden brown, about 10 minutes. Immediately transfer cookies (still on parchment) to a rack and let stand until just firm enough to hold their shape, 30 to 45 seconds.
Working with 1 cookie at a time and using parchment as an aid, quickly roll cookie around a cannoli form to make a cylinder. (If cookies become too firm to roll, return them on parchment on baking sheet to oven 1 minute to soften.) Cool formed cookies or a rack before removing cannoli form. Make more cookies in same manner with remaining dough, baking and forming cookies in batches of 4 and allowing baking sheet to cool completely between each batch. Cookies are fragile. Cookies keep in one layer in an airtight container at room temperature 4 days.
Make filling:
In a bowl with an electric mixer beat cream cheese with sugar, zest, and lime juice until smooth and beat in mascarpone. Chill filling, covered, until firm, at least 4 hours and up to 1 day.
Assemble dessert:
Whisk filling and transfer it to a pastry bag fitted with a ¼-inch plain or decorative tip. Carefully pipe filling into both ends of 12 cookies.
Pour about ¼ cup mango sauce onto each of 6 dessert plates, tilting plate to distribute sauce evenly, and top with 2"cannoli," raspberries, and carambola slices.
Serves 6.
Gourmet May 1995
Converted by MC_Buster.
Per serving: 2231 Calories (kcal); 150g Total Fat; (59% calories from fat); 17g Protein; 214g Carbohydrate; 438mg Cholesterol; 431mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 29 Fat; 13 Other Carbohydrates
Converted by MM_Buster v2.0n.