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Pastry Shells
Mascarpone Filling
Whiskey Sauce
Caramel Dip
TO SERVE
Dip top halves of shells in caramel; let dry at room temperature. Spoon marscapone mixture into bottom halves of pastry shells; let stand 20 minutes. Burn top of mixture by placing under broiler or using hand torch. Top with small amount of whiskey sauce; place remaining sauce on side. Arrange dipped tops over filled bottoms. This dessert should be prepared as close to service time as possible.
NOTES
Season: Spring, Summer
Food Cost: Moderate to high
Wine Notes: Sweet Marsala
History: Method of Gratin dates back to 1850.
Special Ingredients: Jack Daniels whiskey is recommended for sauce.
Mascarpone Filling
Whiskey Sauce
Caramel Dip
TO SERVE
Dip top halves of shells in caramel; let dry at room temperature. Spoon marscapone mixture into bottom halves of pastry shells; let stand 20 minutes. Burn top of mixture by placing under broiler or using hand torch. Top with small amount of whiskey sauce; place remaining sauce on side. Arrange dipped tops over filled bottoms. This dessert should be prepared as close to service time as possible.
NOTES
Season: Spring, Summer
Food Cost: Moderate to high
Wine Notes: Sweet Marsala
History: Method of Gratin dates back to 1850.
Special Ingredients: Jack Daniels whiskey is recommended for sauce.