- Pasta Sheets:
- Vegetable oil, for deep frying
- 12 pasta sheets, cut into twenty four 3-by-2-inch triangles
- 3 tablespoons sugar
- Hershey's Chocolate Sauce:
- 3 ounces heavy cream
- 6 ounces Hershey's milk chocolate, chopped
- Coconut Caramel:
- 1 cup sugar
- 1 cup coconut milk
- Pineapple Mascarpone:
- 1/2 fresh pineapple, cut into a small dice
- 2 tablespoons butter
- 1 vanilla bean, scraped
- 1 cup mascarpone
- 1/8 cup sugar
- 1 tablespoon black lava salt
- 1 tablespoon sugar
For the chocolate sauce: Heat the heavy cream over medium-high heat so it comes to a simmer. Add the chocolate; remove from the heat and cover. After 10 minutes, whisk until smooth.
For the coconut caramel: Place the sugar in a heavy-bottomed saucepan with 1 tablespoon water. Heat over medium heat, swirling the pan without using a spoon or whisk, and cook until golden. Add the coconut milk and cook on medium-high, whisking until smooth.
For the pineapple mascarpone: Saute the pineapple in the butter in a large skillet over medium heat. Add the vanilla, remove from the heat and cool for 5 minutes.
Whip the mascarpone with the sugar until light and fluffy. Fold in the sauteed pineapple.
To assemble: Top 1 pasta square with 3 tablespoons pineapple mascarpone and
top with another pasta square. Drizzle the top with coconut caramel and chocolate sauce. Sprinkle the plate with lava salt/sugar mixture.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy Eric Lee
Recipe courtesy of Anne Thornton