Cookie Taco Shells
1 C. sugar
3/4 C. blanched almonds
1/4 C. water
White Chocolate Custard Sauce
6 egg yolks
2 t. cornstarch
2 C. heavy (whipping) cream
1/2 C. sugar
2 C. half-and-half
2 t. vanilla extract
3 oz. white chocolate, chopped
2 pints raspberries
1 ripe papaya, seeded and diced
1 pint strawberries, hulled and quartered
1 C. chocolate sauce (can be store bought)
2 oz. white chocolate, shaved
8 mint sprigs
To make the taco shells:
Place the sugar and nuts in a blender or a food processor. Grind very fine, then
add the water and mix well. It should be a paste. Let stand for 10 minutes.
Preheat the oven to 375° F. Line cookie sheets with parchment
paper and place the dough in a pastry bag without a tip.
Pipe small half dollar-sized rounds onto the paper, leaving
about 4 inches between the cookies for spreading. Bake 1 tray at a time on the
top shelf of the oven, 10 to 13 minutes or until evenly browned.
Cut between the cookies with scissors and gently fold the edges
of the paper to make each cookie into a taco shape. Place between 2 boxes of
kitchen wrap to hold the shape until set, about 30 seconds. Shape the remaining
cookies, working as quickly as possible; place the tray in the oven for a few
moments to rewarm the cookies if they become too cool to bend.
To make the custard sauce:
Combine the egg yolks with the cornstarch, 1 1/2 cups of the cream and the sugar
in a mixing bowl. Heat the half-and-half in a saucepan and bring to a boil.
Reduce heat to low and cook 5 minutes. Remove from heat.
In the top of a double boiler over barely simmering water, heat
the remaining 1/2 cup of cream and white chocolate until the chocolate melts.
Whisk gently until smooth. Keep warm over warm water.
Whisk 1/2 cup of the hot cream into the yolk mixture, then slowly stir the egg
yolks into the remaining hot cream, along with the white chocolate cream. Cook
over medium-low heat, stirring constantly, until the custard is thickened and
coats a spoon, about 8 minutes. Strain into a bowl and set the bowl into a large
bowl filled with cracked ice. Let cool 1 to 2 hours, stirring occasionally.
To serve: Place a taco shell in the center of a dessert plate and gently fill
with mixed fruit. Spoon the custard on one side and chocolate sauce on the other
side. Sprinkle with shaved white chocolate to simulate cheese. Garnish with a
sprig of mint