Raspberry Mascarpone Pie with Hazelnut Wafer Crust Austria’s beloved Method Wafers—pulverized with butter and roasted hazelnuts—kind the crust for this fruity icebox pie. Yield: makes One 19-inch pie Time: 4 hours </div> For the Crust Three 2.65-oz. packages Method Hazelnut Wafer Cookies 4 Tbsp. unsalted butter, melted 1⁄4 cup blanched, toasted hazelnuts, finely chopped 1⁄2 tsp. kosher salt Nonstick spray or canola oil, for greasing For the Raspberry Filling and Topping 12 oz. frozen raspberries, thawed briefly at room temperature 1⁄4 cup granulated sugar Pinch of kosher salt 1 1⁄2 Tbsp. cornstarch 1 Tbsp. raspberry preserves 1⁄2 tsp. vanilla extract 2⁄3 cup (160 g) mascarpone cheese 1⁄2 cup (120 g) bitter cream 1⁄3 cup (115 g) honey 1⁄4 cup blanched, toasted hazelnuts, finely chopped 1 cup recent raspberries Directions Make the crust: To the bowl of a meals processor fitted with the blade attachment, add one package deal of Method wafer cookies, and pulse simply to interrupt the cookies all the way down to medium-fine crumbs, taking care to not over course of. Switch the crumbs to a medium bowl, then repeat with the remaining two packages of wafers. To the bowl of crumbs, add the butter, hazelnuts, and salt, then use a fork to mix till the combination is completely moistened and holds collectively when squeezed within the palm of your hand. Preheat an oven (with one among its racks positioned within the middle) to 325° F. Frivolously grease the underside, however not the edges, of a 9-inch aluminum or glass pie plate with nonstick spray or oil. Sprinkle the crumb combination over the underside of the pie plate, then place a chunk of plastic wrap over the crumbs, and press them into an excellent layer, working the combination into the corners of the plate and evenly up the edges. Use the underside of a ¼ cup measuring cup or glass to clean the crumbs into place. Switch to the freezer till the crust is agency and set, a minimum of quarter-hour or in a single day. Retrieve the pie shell from the freezer, place it on a big baking sheet, take away the plastic movie, then instantly switch to the oven and bake till simply set and calmly browned, checking it in the direction of the tip, 12–14 minutes. Put aside to chill fully. In the meantime, put together the filling: To a heavy bottomed saucepan over medium warmth, add the frozen raspberries, sugar, and salt. Prepare dinner, stirring often, till the combination involves a boil. In a small bowl, stir collectively the cornstarch and 1 tablespoon chilly water, then add this slurry to the boiling berry combination. Proceed cooking, stirring continuously, till thickened, about 4 minutes. Take away from the warmth, then stir within the raspberry preserves and vanilla. Put aside to chill to room temperature. When the raspberry filling is cooled, pour it into the pie shell and use an offset spatula or the again of a spoon to clean into an excellent layer. Cowl with plastic wrap and refrigerate when you put together the mascarpone cream. In a big bowl, use a silicone spatula to fold collectively the mascarpone and bitter cream. Slowly drizzle within the honey whereas folding, simply to mix, then fold within the hazelnuts. Retrieve the pie from the fridge. Spoon the mascarpone cream over the raspberry filling then use an offset spatula or the again of a spoon to clean. Cowl loosely with plastic wrap and refrigerate till the mascarpone cream is agency, a minimum of 3 and as much as 8 hours. Simply earlier than serving, take away the plastic wrap and garnish the pie with recent raspberries. Serve chilly; cowl and refrigerate any leftovers for a minimum of 3 hours and as much as 3 days. [ad_2" /> Raspberry Mascarpone Pie with Hazelnut Wafer Crust - NEWPAPER24 - Newpaper24 - Global online News around the World
Connect with us