Ingredients
- 5 Each Mission® 4 Cut White (10861), fried
- 1/2 cup Turbinado sugar
- 1 Tbsp. Cinnamon, ground
- 1 Tbsp. Dehydrated orange powder
- 1 cup Almond bark, chocolate, melted
- 3/4 cup Heavy whipping cream
- 2 Tbsp. Maple Syrup
- 1 tsp. Kosher Salt
- 1/4 cup Powdered Sugar
- 8 Oz. Mascarpone, whipped
- 5 Each Raspberries
- 2 Tbsp. Candied Walnuts, rough chopped
- 1 tsp. Freeze-dried Raspberries, pulverized
- 2 tsp. Cocoa nibs Cocoa Powder
- As Needed Mint Leaves
Directions
- In a tabletop mixer, whip heavy cream until soft peaks. Add in maple syrup, salt, and powdered sugar. Gently mix on low until consistent texture is achieved.
- Fold in mascarpone and gently mix on low with paddle attachment just until mixed.
- Combine sugar, cinnamon, and dehydrated orange powder and mix. Reserve until use.
- Fry tortilla chips at 350°F until crispy and season liberally with seasoning mix from step 1. Let cool.
- Drizzle 5 tortilla chips with melted chocolate almond bark and let cool on a baking rack.
- Plate chips and top each with extra sugar mix and a dollop of Salted Maple Mascarpone and raspberry.
- Garnish the plate with candied walnuts, raspberry powder, cocoa nibs, and mint leaves.
