|mascarpone, preferably imported, or whipped cream cheese|
|heavy cream, cold|
|blanched unsalted pistachios|
|bourbon, preferably Maker’s Mark|
|orange zest, finely grated||.|
|powdered sugar, for dusting the cannoli shells||.||.||.|
Remove the pastry cream and mascarpone from the refrigerator to soften slightly (no more than 30 minutes).
Into a medium bowl, pour the heavy cream and refrigerate for at least 10 minutes. (Chill a handheld mixer’s beaters alongside the bowl.)
Spread the pistachios on a baking sheet and bake for about 7 minutes, or until they barely begin to color to enhance their flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely and chop coarsely.
With sharp kitchen scissors, cut the dried cherries into ¼ inch pieces.
In a small saucepan, preferably nonstick, place the cherries, currants, bourbon, granulated sugar, and orange zest and, stirring often with a silicone spatula, bring them to a boil. Simmer the mixture for 3 to 4 minutes, scraping the liquid onto the fruits, until almost all of the liquid has evaporated. Transfer the mixture to a small bowl and let it cool completely.
With a handheld mixer, starting on low speed and gradually raising the speed to medium-high as it thickens, whip the cream just until soft peaks form when the beater is raised.
In a medium bowl, place the mascarpone and fold in the dried fruits. Fold in the pastry cream and the Grand Marnier. Gently fold in the whipped cream just until evenly blended.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.