You will need a cone shape to make this recipe, you are essentially making small ice cream type cones from the 'snaps'
RECIPE
55gm Butter
55gm Golden Syrup
55gm Demerara Sugar
50gm Plain Flour
1 teasp Ginger
½ Teasp Lemon Juice
1 Tsp Brandy (optional)
TO FINISH
125 gms mascarpone.
1½ Tblsp Caster Sugar
200 mls Double Cream
1 Lemon Zest and 2 Tablsp of the juice.
30 Fresh Raspberries
60 gms finely chopped pistachios.
50gms Chocolate Beads (or a flake bar broken into 1 inch long shards)
METHOD
- Using chocolate beads melt the chocolate gently and pipe some small'sticks' on to parchment. Cool.
- Make a brandy snaps mix by heating the butter, syrup and brown sugar and then adding the flour and ginger plus the lemon juice.
- Put teaspoonfuls on to a tray with baking parchment and cook 6-8 at a time for 6 -7 mins at 160.
- Remove from the oven and working quickly cut a small triangular piece out of the circles, (this will enable the snap to shape better around the cone).
- Mould the shapes around wooden cone to make small cornets, leave to cool.
- Mix together the Mascarpone with 1½ Tblsp of Caster Sugar, the zest of a whole lemon, 2 Tblsp of the juice and two Tblsp of cream.
- Fill the cones with ½ raspberry in the bottom, then the lemon cream, then the other half of the raspberry along with a few chopped nuts.
- Whip the remaining cream and pipe in small swirls on the top.
- Finish with a stick of chocolate and a few more nuts.
TIP
If the brandy snaps harden before you have a chance to shape them just pop them back into the oven for a few seconds to soften!
TIP
If the brandy snaps harden before you have a chance to shape them just pop them back into the oven for a few seconds to soften!
