Merlot Port Dumplings With Mascarpone Mousse, Crispy Pecans And Emerald Sugar Recipe

Name: Merlot Port Dumplings With Mascarpone Mousse, Crispy Pecans And Emerald Sugar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pecans:; 1 egg white, beaten; 2/3 C. sugar; 1/8 tsp. ground cinnamon; 1 tsp. vanilla; 2 C. pecan halves; Mousse:; 8 oz. mascarpone cheese; 1/2 C. milk; 2/3 C. sugar; Dumplings:; 2 C. flour; 2 1/2 tsp. baking powder; 3 tbsp. sugar; 1/4 tsp. salt; 3 tbsp. cold butter; 1/2 cup cold water (or slightly more); 2 quarts water; 2 C. good quality merlot port wine; 1/3 cup sugar (optional); Emerald Sugar:; 1/4 C packed basil leaves; 1/2 C. coarse sugar (can substitute regular granulated sugar)

Servings: persons

Pecans:
1 egg white, beaten
2/3 C. sugar
1/8 tsp. ground cinnamon
1 tsp. vanilla
2 C. pecan halves
Mousse:
8 oz. mascarpone cheese
1/2 C. milk
2/3 C. sugar
Dumplings:
2 C. flour
2 1/2 tsp. baking powder
3 tbsp. sugar
1/4 tsp. salt
3 tbsp. cold butter
1/2 cup cold water (or slightly more)
2 quarts water
2 C. good quality merlot port wine
1/3 cup sugar (optional)
Emerald Sugar:
1/4 C packed basil leaves
1/2 C. coarse sugar (can substitute regular granulated sugar)

1
Instructions:
2
Pecans:
3
Mix egg white, sugar, cinnamon and vanilla in a medium bowl. Stir in pecans until coated. Spread in a shallow microwaveable dish and microwave on high about 5 minutes, stirring twice, until they look almost dry (might puff in some spots, but will dry crispy). Transfer to a cool plate, breaking apart as necessary. Cool completely.
4
Mousse:
5
Whip together mascarpone, milk, and sugar until light and fluffy. Keep cold.
6
Dumplings:
7
Combine flour, baking powder, sugar and salt. Cut butter into the dry mixture until crumbly. Add about 1/2 cup cold water and mix until a stiff dough forms.
8
On a floured board, roll dough to 1/4 in thick or less. Cut into 1 X 3 inch strips.
9
Bring 2 quarts water to a rapid boil and add dumplings individually. Boil 10 minutes. Drain water from dumplings and add wine. Bring to a gentle boil and cook an additional 6-8 minutes over low heat. Add sugar last 2 minutes of cooking if desired (if you like sweeter dumplings). Cool slightly, but keep warm.
10
Emerald Sugar:
11
Muddle together the basil and coarse sugar.
12
To serve, divide the dumplings among 8 dessert plates. Top with the mousse, sprinkle with the pecans and the emerald sugar. Can garnish with additional basil if desired.

2167

kcal

Calories

118

Fat

251

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Pecans:, 1 egg white, beaten, 2/3 C. sugar, 1/8 tsp. ground cinnamon, and more.

Yes, Merlot Port Dumplings With Mascarpone Mousse, Crispy Pecans And Emerald Sugar falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Merlot Port Dumplings With Mascarpone Mousse, Crispy Pecans And Emerald Sugar

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