Hazelnut Tulip Cone with Mascarpone Cream

Recipe by
Total Time:
45-60 minutes
Serves:4
0
Category: Festive Recipe
Technique: Bake Recipe
Difficulty: Medium

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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

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