| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 1 | Servings | |
INGREDIENTS
| SNAP MIXTURE: | ||
| 60 | g | Unsalted butter |
| 60 | g | Sugar |
| 250 | g | Golden syrup |
| 1 | T | Brandy |
| 1/2 | T | Lemon juice |
| 60 | g | Flour |
| 1 | T | Ginger powder |
| TUILE MIXTURE: | ||
| 120 | g | Sugar |
| 120 | g | Egg white |
| 120 | g | Unsalted butter |
| 100 | g | Flour |
| Fresh fig per serve |
INSTRUCTIONS
FIGS : Icing sugar TO SERVE: : Mascarpone : Orange sauce To make wafers: process all the snap and tuile ingredients, separately, in a food processor until smooth. Mix the two together and spread thinly and evenly onto teflon biscuit trays. Cook in a preheated 200C oven until golden brown. Remove the trays, cut the wafers into rounds with a 10cm biscuit cutter and cool. To cook figs: halve figs, sprinkle with icing sugar and place under grill. To serve: sandwich 2 wafers with a generous amount of mascarpone. Serve with figs and orange sauce. Typed for you by Sherree Johansson Recipe By : From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:06:15 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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