House of Mascarpone with Crisp Dried Cranberry and Pecan Roof

House of Mascarpone with Crisp Dried Cranberry and Pecan Roof

prep time

minutes
cook time

minute
servings
6

Ingredients
















Cooking Instructions

For ganache house frame:


1

Melt chocolate in a double boiler. Whip cream to soft peaks. Fold chocolate quickly into cream; pipe with a small round tip into a regular 2x4-inch frame, two levels high. Refrigerate until firm.


For filling:


1

Mix all ingredients, except whipped cream, until smooth. Fold in cream; cool.


For roof:


1

Melt butter, sugar and syrup in a double boiler; add nuts and cranberries. Fold in flour; spread on parchment paper into 4x4-inch squares. Bake at 350°F until lightly browned; form over a triangular mold to form a roof shape.


2

To assemble house: Place ganache frame on a plate. Fill with praline cream; top with prepared roof.


Ingredients
















Cooking Instructions

For ganache house frame:


1

Melt chocolate in a double boiler. Whip cream to soft peaks. Fold chocolate quickly into cream; pipe with a small round tip into a regular 2x4-inch frame, two levels high. Refrigerate until firm.


For filling:


1

Mix all ingredients, except whipped cream, until smooth. Fold in cream; cool.


For roof:


1

Melt butter, sugar and syrup in a double boiler; add nuts and cranberries. Fold in flour; spread on parchment paper into 4x4-inch squares. Bake at 350°F until lightly browned; form over a triangular mold to form a roof shape.


2

To assemble house: Place ganache frame on a plate. Fill with praline cream; top with prepared roof.


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Tagged in: Dessert Mascarpone

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