Monday, October 11, 2010

A Florida Dinner Party - Part 2


When it comes to dinner parties I always figure in an escape plan for all of my dishes. Sometimes I wish I had an escape route for myself. I'll plan a menu, but something always comes up. You can plan the most intricate prep plan in the world but I guarantee you, there will be times where you'll have to change your game plan.

Like say, for instance you were planning to do an amazing recipe from your Epicurious IPhone App.  It goes perfectly with your menu and you know it will be a great dessert. Let's say, said dessert is Key Lime Cannoli with Mango puree. The hitch in this recipe is the making of the cannoli which in this case was a cookie-like cannoli that you bake, take out of the oven and then place on cannoli molds. This is something that can be time consuming if you have a bang your head on the desk challenging week at work. Who really wants to mold all those cannoli?

My escape plan was puff pastry. Instead of the cannoli shells I decided to use puff pastry. I cut them into squares and then cut a 1/2 inch border on two opposing corners (not all the way) and then folded each to the other side. It creates a little puff pastry basket to cradle the key lime mascarpone filling.

It was a delicious way to end my Florida Dinner Party.

Key Lime Mascarpone in Puff Pastry with Mango Puree (Adapted from Gourmet 1999)
  • 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)
  • 1 package Puff pastry
  • 3 ripe mangoes (each about 3/4 pound)
  • 2 tablespoons fresh lime juice, or to taste
  • 1 tablespoon superfine sugar, or to taste
Make the mango puree -
Peel and cut flesh from mangoes, discarding pits. In a blender or food processor purée mango with remaining ingredients until smooth. Force purée through a fine sieve into a bowl. Sauce may be made 2 days ahead and chilled, covered.

Bake the puff pastry shells - Preheat the oven to 400 degrees. Roll out the puff pastry with a little flour.  Cut 4 squares of each (Do 8 in total) Starting in the middle of one side of the square, cut a 1/2 inch border to the middle of the next side (one corner of the square). Repeat on the diagonal corner. Take the border and place on the diagonal. Repeat with the second side. Brush the puff pastry squares with a beaten egg. Put in oven for 20 minutes until puffed and golden brown.

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 puff pastry baskets .  Put mango sauce into a squeeze bottle or drizzle about 1/4 cup mango sauce onto each of 6 dessert plates, tilting plate to distribute sauce evenly.

8 comments:

  1. delicious combination
    puff pastry and mango yummy

    ReplyDelete
  2. I like the add of key limes to the mascarpone. It sounds delish.

    ReplyDelete
  3. Ohhh!!! What a wonderful recipe! Your photo is absolutely stunning... This is definitely a "must try'!

    ReplyDelete
  4. Absolutely lovely filling. I just love lime, thnx

    ReplyDelete
  5. This recipe looks really yummy - I think that you can seriously whip up something special for any 'drop in' guest with mascarpone cheese. That's why I always keep some in my fridge (and it also makes a great breakfast treat on hot soy and linseed toast with cranberry jam)

    ReplyDelete
  6. First off, I LOVE your head banner! It's so fun! A great look into your life :) Also, this recipe looks amazing!

    ReplyDelete
  7. This looks absolutely divine!! My mouth is watering and I'm not even the one in my household with a sweet-tooth! Bravo chef :]

    <3Marea @TheFoodieFixx

    ReplyDelete

Related Posts with Thumbnails