Name: Key Lime Mascarpone "Cannoli" with Mango Sauce
Ingredients: Twenty; (6-inch) squares; ; parchment paper ,; ; about; 3/4 c Sweetened flaked coconut; toasted and cooled; 2 tb All-purpose flour; 5 tb Unsalted butter; cut into pieces and; ; softened; 1/2 c Granulated sugar; 2 tb Firmly packed light brown sugar; 1 tb Milk; Four; (3 1/2- to 4-inch; ; long) cannoli forms; ; (each about 5/8; ; inch indiameter); 4 oz Cream cheese; softened; 1/3 c Granulated sugar; 2 ts Freshly grated lime zest; 4 tb Bottled Key lime juice or 5 tablespoons; ; fresh limejuice; 1 c Mascarpone cheese; (about 1/2 pound); Mango Sauce; Fresh raspberries; Sliced carambola; (star fruit) if; ; desired

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Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Dairy, Fruits		May 1995	1	servings

INGREDIENTS

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

INSTRUCTIONS

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 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.

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