Key Lime Mascarpone Cannoli with Mango Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
3/4 cup sweetened flaked coconut, toasted and cooled |
2 tablespoons all-purpose flour |
5 tablespoons unsalted butter, cut into pieces and softened |
1/2 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 in diameter) |
4 ounces cream cheese, softened |
1/3 cup granulated sugar |
2 teaspoons freshly grated lime zest |
4 tablespoons bottled key lime juice or 5 tablespoons fresh lime juice |
1 cup mascarpone cheese (about 1/2 pound) |
mango sauce |
accompaniments: fresh raspberries |
sliced carambola (star fruit) if desired |
Directions:
1. Make cannoli shells: Preheat oven to 350°F. and lightly grease a heavy baking sheet.
2. Arrange 4 parchment squares on baking sheet. (Oil or butter makes parchment squares stick to baking sheet).
3. 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.
4. 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.
5. 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.
6. Assemble dessert: Whisk filling and transfer it to a pastry bag fitted with a 1/4-inch plain or decorative tip. Carefully pipe filling into both ends of 12 cookies. Pour about 1/4 cup mango sauce onto each of 6 dessert plates, tilting plate to distribute sauce evenly, and top with 2 cannoli, raspberries, and carambola slices.
|
|