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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Ingredients:
vegetable oil, for deep frying |
12 pasta sheets, cut into twenty four 3-by-2-inch triangles |
3 tablespoons sugar |
3 ounces heavy cream |
6 ounces hershey's milk chocolate, chopped |
1 cup sugar |
1 cup coconut milk |
1/2 fresh pineapple, cut into a small dice |
2 tablespoons butter |
1 vanilla bean, scraped |
1 cup mascarpone |
1/8 cup sugar |
1 tablespoon black lava salt |
1 tablespoon sugar |
Directions:
1. For the pasta sheets: Preheat oil to 350 degrees F. Deep-fry the pasta until golden brown. Drain on paper towels. Sprinkle the top with sugar while still hot so the sugar sticks.
2. For the chocolate sauce: Heat the heavy cream over medium-high heat so it comes to a simmer. Add the chocolate; remove from the heat and cover. After 10 minutes, whisk until smooth.
3. For the coconut caramel: Place the sugar in a heavy-bottomed saucepan with 1 tablespoon water. Heat over medium heat, swirling the pan without using a spoon or whisk, and cook until golden. Add the coconut milk and cook on medium-high, whisking until smooth.
4. For the pineapple mascarpone: Saute the pineapple in the butter in a large skillet over medium heat. Add the vanilla, remove from the heat and cool for 5 minutes.
5. Whip the mascarpone with the sugar until light and fluffy. Fold in the sauteed pineapple.
6. To assemble: Top 1 pasta square with 3 tablespoons pineapple mascarpone and
7. top with another pasta square. Drizzle the top with coconut caramel and chocolate sauce. Sprinkle the plate with lava salt/sugar mixture.
8. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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