Recipe: Sweet Ricotta Cream Tacos with Strawberry Salsa

SWEET RICOTTA CREAM TACOS WITH STRAWBERRY SALSA

FOR THE OATMEAL CINNAMON TUILES (to resemble the taco shells):
2 tablespoons unsalted butter, softened, plus extra to grease pan
1/4 cup light brown sugar
1/4 teaspoon vanilla extract
2 teaspoons cinnamon
1/4 teaspoon salt
1 large egg white
2 tablespoons whole wheat flour
1/4 cup old-fashioned rolled oats
FOR THE FILLING (to resemble sour cream and meat layers in a taco):
1 1/2 pounds ricotta cheese
1/2 cup powdered sugar
3 ounces cream cheese
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1/4 cup toasted pecans
1/4 cup semisweet chocolate chips, roughly chopped
FOR STRAWBERRY SALSA:
2 tablespoons sugar
1/4 cup Grand Marnier
1 cup chopped strawberries
2 tablespoons roughly chopped fresh mint leaves
FOR THE CANDIED CITRUS PEEL* (to resemble shredded cheese):
3 large oranges
3/4 cup sugar
1/3 cup water

TO MAKE THE TUILES:
Preheat oven to 425 degrees F. Generously butter a baking sheet.

In a small bowl, cream together butter, sugar, vanilla, cinnamon and salt. Add egg white and whisk until smooth. Stir in flour and oats thoroughly.

Measure out 2 round tablespoons of batter and drop on baking sheet, spreading with the back of spoon into large oval. Repeat until cookie sheet is filled.

Bake in middle of oven for 4 to 6 minutes or until edges turn golden. Immediately transfer cookies to rolling pin, bending each to form a taco-shell shape. Let cookies cool. Shells can be made 1 day ahead and stored in an airtight container.

TO MAKE THE FILLING:
Place ricotta in a mixing bowl; add sugar, cream cheese and vanilla. Mix well. Place half of the ricotta mixture into another bowl and set aside.

Mix half of the ricotta filling with cocoa powder, nuts and chocolate chips. Mix well. Cover bowls of ricotta mixture and refrigerate until ready to use.

TO MAKE THE STRAWBERRY SALSA:
Mix together sugar and Grand Marnier; add strawberries and stir well. Add mint and let flavors mingle. Cover mixture and refrigerate until ready to use.

TO MAKE THE CANDIED CITRUS:*
Peel off orange rind in strips to resemble shredded cheese. Use only the orange zest (not the white pith). Bring sugar and water to simmer in saucepan. When sugar dissolves, cover pan and boil for a few minutes. Remove from heat; stir in orange peel and steep 30 minutes. Remove peel and let air dry until sugar hardens on peels. Store peels, covered, in refrigerator until ready to use.

TO ASSEMBLE:
Use a dollop of ricotta filling to help stand a cookie shell upright on a plate. Fill shell with some chocolate filling first. Next add some white ricotta filling. Top with some strawberry salsa. Then add some shredded orange peel.

Serve 2-3 filled taco cookies per person.

Note: Purchased candied citrus peel can be used instead.

Serves up to 6
Source: Sara Bromberg, Grand Prize winner of 2000 EMQ Strawberry Festival recipe contest, Santa Clara County, California