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House of Mascarpone with Crisp Dried Cranberry and Pecan Roof

Servings: 6


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

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

For Roof:
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:

For 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-inch frame, two levels high. Refrigerate until firm.

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

For 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.

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