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Hazelnut Tulip Cone with Mascarpone Cream Recipe

Hazelnut Tulip Cone with Mascarpone Cream is a popular Continental Dessert
Author :
 
On :
Friday, 21 July, 2017
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
0

Ingredients

  • For Hazelnut Hippin:
  • 100 ml - fresh Cream
  • 4 tbsp - icing Sugar
  • 40 gms - hazelnut dust
  • 10 gms - flour
  • 1 tbsp - melted Butter
  • For Caramel Sauce: 2 tbsp - Sugar
  • 60 ml - fresh Cream
  • For Cream Patisserie: 200 ml - Milk
  • 2 tbsp - Sugar
  • 30 gms - vanilla Sugar
  • 150 ml - fresh Cream
  • For Mascarpone Cream: 100 gms - mascarpone cheese
  • 150 ml - fresh Cream
  • 40 gms - Sugar
  • 1 dash - Lemon juice
  • How to Make Hazelnut Tulip Cone with Mascarpone Cream:

    1. For Hazelnut Hippin:
    2. Mix all the ingredients together into a smooth dough.
    3. Roll out into thin circles and place it on an oiled and floured baking tray.
    4. Bake at 180 degree C until it turns golden brown.
    5. Remove from a tray while hot and mould it into a cone.
    6. For Caramel Sauce: Melt sugar until it attains a golden brown colour.
    7. Then mix cream and let it cool.
    8. For Cream Patisserie:
    9. Boil milk, sugar and vanilla sugar and cool it.
    10. Carefully spoon in whipped cream.
    11. For Mascarpone Cream:
    12. Whip mascarpone and sugar until it gets fluffy, fold in whipped cream and lemon juice. Let it chill.
    13. To serve:
    14. Fill hazelnut cone with cream patisserie and set it on a plate.
    15. Scoop one spoon of mascarpone cream onto it and surround with caramel sauce.
    16. Garnish with fresh minted leaves.




     

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