Key Lime Mascarpone "Cannoli" with Mango Sauce

Key Lime Mascarpone "Cannoli" with Mango Sauce Ingredients

FOR "CANNOLI" SHELLS	; inch indiameter)
Twenty; (6-inch) squares	FOR FILLING
; parchment paper ,	4 oz Cream cheese; softened
; about	1/3 c Granulated sugar
3/4 c Sweetened flaked coconut;	2 ts Freshly grated lime zest
2 tb All-purpose flour	4 tb Bottled Key lime juice or 5
5 tb Unsalted butter; cut into	; fresh limejuice
; softened	1 c Mascarpone cheese; (about
1/2 c Granulated sugar	Mango Sauce
2 tb Firmly packed light brown	ACCOMPANIMENTS
1 tb Milk	Fresh raspberries
Four; (3 1/2- to 4-inch	Sliced carambola; (star
; long) cannoli forms	; desired
; (each about 5/8

Instructions for Key Lime Mascarpone "Cannoli" with Mango Sauce

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 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. 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.

Main Ingredient: CitrusCuisine: Uncategorized

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