Three X Strips Of Con Recipe

Make the dough

In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp fine sea salt and 1 tsp granulated sugar. Cut in 2 tbs cold unsalted butter with a pastry cutter or two knives until pea-size crumbs form.

Bind and chill

Drizzle 3 tbs ice water over the flour mixture and gently mix with a fork until the dough comes together into a soft ball (add up to 1 tbs more water if needed). Flatten into a disk, wrap in plastic, and chill in the refrigerator for 20–30 minutes.

Roll and form cones

Preheat oven to 375°F (190°C). Lightly flour a work surface and roll dough to about 1/8-inch thickness. Cut into three 5–6 inch diameter circles (or one large circle cut into thirds). Wrap each circle around a lightly greased cone mold or a smooth metal egg-cup-shaped cone form, sealing the edge by pressing and brushing with a little beaten egg. Trim excess dough to make a neat cone tip.

Bake

Place cones seam-side down on a parchment-lined baking sheet. Brush lightly with beaten egg (from 1 egg) or spray with neutral oil. Bake for 12–15 minutes until golden and crisp. Remove from oven and let cool on the forms for 5 minutes, then carefully remove cones and cool completely on a rack.

Make herbed ricotta by stirring 1 cup ricotta with 2 tbs finely chopped mixed herbs, 1 tsp lemon zest, 1 tsp salt and 1 tsp black pepper until smooth and well combined. Taste and adjust seasoning.

Gently toss 4 thinly sliced radishes, 0.25 cups julienned cucumber and 0.5 cups microgreens with a light drizzle (1 tsp) of extra-virgin olive oil and a pinch of salt. Keep chilled until assembly.

To fill: spoon about 2 tbs herbed ricotta into one cone, then tuck in a small bundle of the prepared vegetables so they protrude slightly for presentation. Sprinkle a tiny pinch (about 1/8 tsp) coarse sea salt on top if desired and garnish with extra herbs or microgreens.

In a small bowl combine 0.5 cups cooked shrimp, 0.5 cups diced avocado, 2 tbs finely diced red bell pepper, 1 tsp fresh lime juice, 1 tbs chopped cilantro, 0.25 tsp salt and 0.25 tsp black pepper. Gently fold to combine so avocado stays mostly intact.

Chill the mixture briefly (5–10 minutes) to let flavors meld but do not over-chill or avocado will darken. Fill the second cone with about 3–4 tbs of the shrimp-avocado mix, top with 0.25 cups microgreens if using, and finish with a small cilantro sprig.

In a small bowl whip 0.5 cups mascarpone with 1 tsp honey and 0.25 tsp vanilla extract until smooth. In another bowl toss 0.75 cups diced seasonal fruit with 1 tsp fresh lemon juice to brighten flavors.

Pipe or spoon about 2 tbs mascarpone into the third cone, top with the tossed fruit, and sprinkle with 1 tbs toasted chopped nuts and 0.5 tbs fresh mint leaves for a fragrant finish.

If cones were stored, re-crisp briefly in a 350°F (175°C) oven for 2–3 minutes, then cool slightly. Place the three cones upright in a stand or narrow glass for presentation.

Garnish each cone with extra microgreens or herbs and a light drizzle of olive oil on savory cones or a thin stream of honey over the sweet cone. Serve immediately so cones remain crisp.

Leftovers: keep components separate (cones in an airtight container, fillings chilled) and assemble within 12 hours for best texture.