| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Dessert | 4 | Servings | |
INGREDIENTS
| 85 | g | Fresh Strawberries |
| 85 | g | Fresh Raspberries, if in |
| season | ||
| 2 | Passion Fruits | |
| 2 | Fresh Pineapple | |
| 2 | Sprigs Fresh Redcurrants | |
| 4 | Egg Yolks | |
| 55 | g | Caster Sugar |
| 200 | Warm Sparkling Wine | |
| 1 | Sprig Fresh Mint, chopped | |
| 65 | g | Butter, softened |
| 125 | g | Caster Sugar |
| 60 | g | Flour |
| 60 | g | Golden Syrup |
| 1 | Pinches Ginger Powder |
INSTRUCTIONS
Prepare brandy snap mix by mixing ingredients together in a bowl. Mould into a dough and roll little balls of the mixture in your hands. Place the 'balls' approximately 3 inches apart on a greased and floured baking tray and bake until golden brown, approximately 8 to 10 minutes. Remove from the oven and allow to cool for approximately 2 minutes. Remove the circles of mixture with a palette knife and mould over the top of a greased dariole mould (or orange) to formulate the basket. To make Sabayon whisk eggs and sugar over a bain marie until they double in size. Add the warmed sparkling wine and the mint. Arrange fruits neatly around a dessert plate, place the brandy snap baskets in the centre and fill with an ice cream or your choice. Coat the fruit with the sabayon mixture and glaze with a blow torch or under the grill. Serve immediately. Converted by MC_Buster. NOTES : Chef:Steven Saunders Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 243
Calories From Fat: 159
Total Fat: 17.9g
Cholesterol: 215mg
Sodium: 10.7mg
Potassium: 107.2mg
Carbohydrates: 16.3g
Fiber: 2.3g
Sugar: 2.1g
Protein: 4.7g