Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Platter Of Fresh Fruits With Mint Gratin And Brandy Snap Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
85 Gram(s) Fresh strawberries
85 Gram(s) Fresh Raspberries, if in
season
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
Directions:
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: 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


Scale this recipe to Servings [?]