| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Dessert, Here’s one , Earlier2 | 4 | servings | |
INGREDIENTS
| 85 | g | Fresh Strawberries |
| 85 | g | Fresh Raspberries; (if in season) |
| 2 | Passion Fruits | |
| 2 | sl | Fresh Pineapple |
| 2 | Sprigs Fresh Redcurrants | |
| 4 | Egg Yolks | |
| 55 | g | Caster Sugar |
| 200 | ml | 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
SABAYON BRANDY SNAP 1. Prepare brandy snap mix by mixing ingredients together in a bowl. 2. Mould into a dough and roll little balls of the mixture in your hands. 3. Place the 'balls' approximately 3 inches apart on a greased and floured baking tray and bake until golden brown, approximately 8 to 10 minutes. 4. Remove from the oven and allow to cool for approximately 2 minutes. 5. 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. 6. To make Sabayon whisk eggs and sugar over a bain marie until they double in size. Add the warmed sparkling wine and the mint. 7. Arrange fruits neatly around a dessert plate, place the brandy snap baskets in the centre and fill with an ice cream or your choice. 8. 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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