| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Ainsley’s m, Ew |
2 |
servings |
INGREDIENTS
| 100 |
g |
Dark chocolate |
| 6 |
|
Brandy snaps |
| 1 |
lg |
Banana |
| 200 |
g |
Creme fraiche |
| 1 |
tb |
Icing sugar; plus extra, to dust |
| 1 |
tb |
Orange liqueur such as Cointreau or Grand |
|
|
; Marnier |
|
|
Few drops vanilla extract |
| 25 |
g |
Flaked or chopped hazelnuts; toasted |
INSTRUCTIONS
Preheat the oven to 200C/Gas 6.
1 Break the chocolate into a heatproof bowl and sit on a pan of
simmering water, stirring occasionally until melted, or break into a
micro-proof bowl and melt in the microwave.
2 Place the brandy snaps on a baking sheet and put in the oven for a
couple of minutes until they flatten down.
3 Using a palette knife, flip open the brandy snaps to make a flat
disc. Leave to cool and harden. Place the banana in a processor and
whizz to make a smooth puree.
4 Add the creme fraiche, icing sugar, liqueur and vanilla extract and
blend again. Then, with the motor running, slowly drizzle in the
chocolate until smooth and well blended.
5 Stir the hazelnuts into the mixture then spoon onto four of the
discs. Top with the remaining four brandy snap discs, dust with icing
sugar and serve.
Converted by MC_Buster.
Per serving: 588 Calories (kcal); 44g Total Fat; (63% calories from
fat); 6g Protein; 52g Carbohydrate; 91mg Cholesterol; 51mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 9
Fat;
2 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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