| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 60 |
g |
Unsalted butter |
| 60 |
g |
Sugar |
| 250 |
g |
Golden syrup |
| 1 |
tb |
Brandy |
| 1/2 |
tb |
Lemon juice |
| 60 |
g |
Flour |
| 1 |
tb |
Ginger powder |
| 120 |
g |
Sugar |
| 120 |
g |
Egg white |
| 120 |
g |
Unsalted butter |
| 100 |
g |
Flour |
| 1 |
|
Fresh fig per serve |
|
|
Icing sugar |
|
|
Mascarpone |
|
|
Orange sauce |
INSTRUCTIONS
SNAP MIXTURE:
TUILE MIXTURE:
FIGS:
TO SERVE:
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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