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.

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