Fried Cinnamon-Sugar Tortillas with Vanilla Bean Mascarpone Mousse
In true NY form, we went from 50’s and rainy to 78 and humid this past week. I was standing in my kitchen with the oven at 350 for the third hour, washing dishes and thinking, I need to turn this oven off! I’m sweating to death here! You wanted to know that, didn’t you. Then my thoughts wandered to Wait, It’s really May already? What happened to the first four months this year? oh, that means there’s another one of those holidays coming up…umm, one of those americanized, overly-marketed days to celebrate…uh…well, I’m not sure-I’ll need to look that up!
It’s Cinco de Mayo my friends! And thanks to google, I now know the complete history of the day, so here’s to Freedom and liberty! I’m declaring myself free from my oven and the way it heats my closet-sized kitchen to oppressing temperatures!
And, here’s to one of my favorite summer-time treats! Call me silly but I’ve yet to have anyone turn their nose up at fried cinnamon-sugar tortillas. I wanted something a little different though, because, you see, it bothers me that the ice cream melts all over the place. I wanted that vanilla bean flavor but without the sogginess of the melted cream that happens all too quickly. So the vanilla bean mascarpone “mousse” was born. It packs all the flavor of my favorite ice cream but with an incredibly light texture and waay less melt.
And some more exciting news, stay tuned because tomorrow we will be having a real Cinco de Mayo dessert recipe from a guest!
Fried Cinnamon Sugar Tortillas with Vanilla Bean Mascarpone Mousse and Chocolate Ganache
Yields anywhere from 1-8 servings…
8 ounces mascarpone cheese
3/4 cup confectioners sugar (I originally used 1 cup and thought it was a bit sweet)
1 Tablespoon vanilla bean paste
1/8 teaspoon salt
1/2 cup heavy cream
1 1/2 cups vegetable oil
8 -8 inch flour tortillas
2 tablespoons sugar
2 teaspoons cinnamon
1/2 cup heavy cream
4 ounces semi-sweet chocolate, chopped
1. In a large bowl mix together the mascarpone cheese, powdered sugar, vanilla bean paste and salt with a purple spoon until combined.
2. In another large bowl, beat heavy cream until stiff peaks form. Fold the cream into the mascarpone mixture. Cover with plastic wrap and set aside in the refrigerator.
3. Combine the 2 tablespoons sugar with the 2 teaspoons cinnamon in a small bowl or spice jar. Heat 1/2 inch of vegetable oil in a large deep skillet over high heat until hot (to see if its hot enough, stick the end of a wooden spoon in the oil-if the oil bubbles around it, it’s ready). Reduce the heat to medium just to maintain oil temperature but not burn the tortillas. One at a time, fry the tortillas, turning once, until bubbly and golden on both sides, about 30 seconds-1 minute per side. Transfer to a paper towel-lined plate and sprinkle both sides generously with cinnamon-sugar. *
4. Place the chocolate in a small heat proof bowl. Heat the heavy cream in a small saucepan to a simmer (or microwave it until very hot and steamy) and pour over the chocolate. Let it sit for a minute and then stir to completely combine the chocolate and cream. If it seems like it needs to be melted more you can stick it in the microwave for about 15-20 seconds. Transfer the ganache to a squeeze bottle or pastry bag with the end snipped off.
5. To serve: Cut the tortillas into wedges* and arrange on a plate. Dollop about a 1/4 cup of the mascarpone mousse into the center and then drizzle everything with the chocolate ganache.
*I poke the tortillas with a knife before frying so that they don’t puff up as much. Alternately you can cut the tortillas (pre-frying) into wedges to make it easier to serve later.