Recipe: Lindners
Inspired by: She Loves Me
A Frozen Vanilla Bourbon Mascarpone Cream, with just a hint of cinnamon, atop a Grand Marnier Sugar Cone Crisp and topped with colorful sprinkles.
"Vanilla ice cream. It’s the best thing in the world when you’re sick…"
Ingredients
Vanilla Bourbon Mascarpone Cream
1 lb Mascarpone cheese
1 cup confectioner’s sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
4 tablespoons Bourbon, or to desired taste
1/8 cup of cornstarch (if needed)
Directions
Using a stand mixer or a hand mixer thoroughly mix the Mascarpone with the powdered sugar.
Add the vanilla extract and the cinnamon. Mix well.
Add Bourbon one tablespoon at a time. Add more until you accomplish your desired taste. (I think I put 6 tablespoons in mine! Don’t judge me.)
Whip with stand mixer or hand mixer until fully incorporated.
Add cornstarch if the mixture isn’t thick enough.
Transfer to airtight Tupperware container and store in freezer until ready to serve.
Ingredients
Grand Marnier Sugar Cone Crisps
NOTE: I’m giving you two options on how to proceed with this recipe. Option A: for those of you who DO NOT own a Pizzelle Iron. And Option B: for those of you who DO own a Pizzelle Iron.
Option A: Ingredients (if you DO NOT own a Pizzelle Iron.)
3 eggs, room temperature
3/4 cup granulated sugar
1/2 cup butter, melted and cooled
1/2 teaspoon vanilla
2 teaspoon orange zest (optional)
4 tablespoons of Grand Marnier, or to desired taste.
1 and 3/4 cups flour
2 teaspoons baking powder
1/2 cup of whole milk (or more if needed)
Metal cupcake pan
Confectioner’s sugar (for dusting)
Directions
Option A: Directions (if you DO NOT own a Pizzelle Iron.)
Preheat oven to 325 degrees.
Take your metal cupcake pan and spray with nonstick cooking spray. Use a paper towel to spread the spray evenly at the bottoms of the pan and to absorb any excess spray. Set aside.
Using a stand mixer or a hand mixer, beat the eggs and the sugar in a large mixing bowl.
Add the cooled butter a little at a time, beat until fully incorporated.
Add the vanilla and orange zest if desired.
Add the Grand Marnier one tablespoon at a time, mixing at low speed. Add more until you accomplish your desired taste. (I lost track of how much I put in to be quite honest!)
Gradually add the flour. Mix until fully incorporated.
Then slowly add the milk, mixing at low speed. Add more milk if necessary. (NOTE: The consistency should be that of a thin pancake batter or crepe batter.)
Drop 1 teaspoon of batter to the bottom of each cup in the cupcake pan.
Using a butter knife or the back of a teaspoon gently spread the batter until it covers the bottom surface of each cup in the cupcake pan.
Bake for approximately 5 minutes. Remove from oven.
Using a fork gently scoop each crisp from the bottom of each cup in the cupcake pan and flip over to the other side to bake evenly.
Return pan to the oven and bake for another 5 minutes or until golden around edges.
Remove pan from oven and use fork to remove crisps from pan. Place on a wire rack to cool.
Repeat process (Steps 9 through 14) until all batter has been used.
When the crisps are completely cool, shake powdered sugar atop each crisp.Place in a cookie tin until ready to serve.
Ingredients
Grand Marnier Sugar Cone Crisps
Option B: Ingredients (if you DO own a Pizzelle Iron.)
3 eggs, room temperature
3/4 cup granulated sugar
1/2 cup butter, melted and cooled
1/2 teaspoon vanilla
2 teaspoon orange zest (optional)
4 tablespoons of Grand Marnier, or to desired taste
1 and 3/4 cups flour
2 teaspoons baking powder
Confectioner’s sugar (for dusting)
Directions
Option B: Directions (if you DO own a Pizzelle Iron.)
Spray Pizzelle Iron with nonstick cooking spray. Use a paper towel to spread the spray evenly on the surface of the iron and to absorb any excess spray. Plug in and let the iron heat up while you mix the batter.
Using a stand mixer or a hand mixer, beat the eggs and the sugar in a large mixing bowl.
Add the cooled butter a little at a time, beat until fully incorporated.
Add the vanilla and orange zest if desired.
Add the Grand Marnier one tablespoon at a time, mixing at low speed. Add more until you accomplish your desired taste. (I lost track of how much I put in to be quite honest!)
Gradually add the flour. Mix until fully incorporated. (NOTE: The batter should be stiff enough to be dropped by a spoon.)
Drop 1/2 teaspoon of batter to the center of each mold on the Pizzelle Iron. (NOTE: It will not cover entire surface. We’re going for a “mini” Pizzelle/Waffle Cone effect)
Press down on the iron until you hear the sizzle of the batter, keep pressing down to make the Pizzelle as thin as possible.
After approximately 15 to 20 seconds release iron to check on the color. The Pizzelles should be slightly golden at the edges
Using a fork gently remove each Pizzelle/crisp from the iron. Place on a wire rack to cool.
Repeat the process (Steps 7 through 10) until all batter is used.
When cool, shake powdered sugar atop each pizzelle/crisp.Place in a cookie tin until ready to serve.
Getting Ready to Serve
Frozen Vanilla Bourbon Mascarpone Cream
Grand Marnier Sugar Cone Crisps
Sprinkles of choice
Place crisps on a platter side-by-side.
Scoop a helping of the Vanilla Bourbon Mascarpone Cream atop each crisp using a 1/2 inch or 1 inch cookie scoop.
Top with sprinkles of choice.
(NOTE: I suggest prepping a small quantity, perhaps a dozen to start, and then preparing more as needed since the Mascarpone cream should be put back in the freezer to keep it as frozen as possible. So, ideally this preparation step should come immediately before serving to guests.)
Store any leftover Mascarpone Cream in freezer until you are ready to consume/serve.
“Will wonders never cease? Will wonders never cease!”
Spoiler Alert: They never do cease. Not with this recipe.
Enjoy!
The Company of She Loves Me