House of Wisconsin Mascarpone with Crisp Dried Cranberry and Pecan Roof

Servings: 6


Ganache House Frame:
4 to 6 ounces semi-sweet chocolate, chopped
8 ounces heavy cream

1/4 cup pastry cream
1/4 cup Wisconsin mascarpone cheese
1/8 cup praline paste
1 ounce whipped cream

1 ounce dried cranberries, soaked in 2 tablespoons bourbon, finely chopped
1 1/3 ounces toasted pecans, finely chopped
2 tablespoons sugar
2 tablespoons flour
1 1/3 ounces butter
2 tablespoons dark corn syrup

Cooking Directions:

Ganache House Frame: 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 inches frame, two levels high. Refrigerate until firm.

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

Roof: 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.

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

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.