Brandy Baskets With Cranberry Sorbet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 50 | g | Butter, 2oz |
| 50 | g | Soft brown sugar, 2oz |
| 50 | g | Golden syrup, 2oz |
| 50 | g | Plain flour, sifted 2oz |
| 250 | g | Fresh cranberries |
| redcurrants or | ||
| raspberries | ||
| trimmed 8oz | ||
| 4 | T | Orange juice |
| 75 | g | Caster sugar, 3oz |
INSTRUCTIONS
Heat the butter, sugar and syrup in a pan and stir until the sugar has dissolved. Remove from the heat and beat in the flour. Place heaped teaspoons of the mixture 7cm (3 inches) apart on lightly greased baking trays. Bake in batches, in a preheated oven 180 C, 350 F, Gas Mark 4 for 8-10 minutes until spread out and golden. Allow to cool for 30 seconds, then carefully lift off with a palatte knife onto lightly greased, upturned glasses. After 2 minutes, lift off and place on a cooling rack. To make the sorbet, place the prepared fruit in a pan with the orange juice and sugar. Slowly bring to the boil, stirring until the sugar has dissolved. Process in a blender until smooth, then press through a sieve to remove pips and skin. Allow to cool, then freeze until firm. Serve scoops of sorbet inside the brandy snap baskets and decorate with fresh fruit. Converted by MC_Buster. NOTES : A delicious light dessert for the festive period. Note: Allow extra time to chill the sorbet. Makes 14 baskets approximately. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Hurting? No one understands like Jesus”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 882
Calories From Fat: 376
Total Fat: 42.8g
Cholesterol: 107.5mg
Sodium: 882.6mg
Potassium: 488mg
Carbohydrates: 125.6g
Fiber: 13g
Sugar: 63.8g
Protein: 6.4g