| 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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