| 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.
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”