Tangerine Tuiles with Candied Cranberries |
|
 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 16 |
|
Delicate cookie cups create delightful serving bowls for the creamy tangerine mousse. The cranberry syrup makes a delectable garnish.Jessie Sarrazin, Livingston, Montana Ingredients:
1 package (12 ounces) fresh cranberries |
2-1/2 cups sugar, divided |
tuiles: |
3 egg whites |
3/4 cup confectioners' sugar |
1/2 cup king arthur unbleached all-purpose flour |
6 tablespoons butter, melted |
1/2 teaspoon almond extract |
1/4 teaspoon salt |
tangerine cream: |
1 carton (8 ounces) mascarpone cheese |
1/4 cup honey |
1 tablespoon grated tangerine peel |
2 cups whipped cream |
2 tangerines, peeled, sectioned and chopped |
Directions:
1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper. Place cranberries in pan; sprinkle with 2 cups sugar. Cover and bake at 350° for 1 hour. Cool. Drain, reserving syrup for garnish.
2. Transfer berries to another parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 200° for 1-1/4 to 1-3/4 hours or until almost dry to the touch. Toss with remaining sugar.
3. Using a pencil, draw four 3-in. circles on a sheet of parchment paper. Place paper, pencil mark down, on a baking sheet; set aside.
4. In a large bowl, combine the egg whites, confectioners' sugar and flour until blended. Beat in the butter, almond extract and salt.
5. Spread 1 tablespoon batter over each circle. Bake at 350° for 5-7 minutes or until golden around the edges.
6. With a spatula, carefully remove cookies and immediately drape over inverted shot glasses or small juice glasses. When cookies are cool, transfer to a wire rack. Repeat with remaining batter, forming 16 tuiles.
7. In a small bowl, beat the mascarpone, honey and tangerine peel. Fold in whipped cream and tangerines.
8. To serve, spoon about 3 tablespoons tangerine cream into each cookie. Garnish with candied cranberries and reserved syrup. Yield: 16 servings.
|
|