|Recipe Name:||Platter Of Fresh Fruits With Mint Gratin And Brandy Snap||Submitted by:||Administrator|
|Number of Servings:||4|
85 Gram(s) Fresh strawberries
85 Gram(s) Fresh Raspberries, if in
2 Passion fruits
2 fresh pineapple
2 Sprigs Fresh Redcurrants
4 Egg yolks
55 Gram(s) Caster sugar
200 Warm Sparkling Wine
1 Sprig Fresh Mint, chopped
65 Gram(s) Butter, softened
60 Gram(s) Flour
60 Gram(s) Golden syrup
1 Pinches Ginger Powder
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.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 159
Total Fat: 17.9g