Mascarpone with wafers, caramelised fresh figs and orange sa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 60 | grams | Unsalted butter |
| 60 | grams | Sugar |
| 250 | grams | Golden syrup |
| 1 | tablespoon | Brandy |
| ½ | tablespoon | Lemon juice |
| 60 | grams | Flour |
| 1 | tablespoon | Ginger powder |
| 120 | grams | Sugar |
| 120 | grams | Egg white |
| 120 | grams | Unsalted butter |
| 100 | grams | Flour |
| 1 | Fresh fig per serve | |
| Icing sugar | ||
| Mascarpone | ||
| Orange sauce | ||
Directions
SNAP MIXTURE:
TUILE MIXTURE:
FIGS:
TO SERVE:
To make wafers: process all the snap and tuile ingredients, separately, in a food processor until smooth. Mix the two together and spread thinly and evenly onto teflon biscuit trays. Cook in a preheated 200C oven until golden brown. Remove the trays, cut the wafers into rounds with a 10cm biscuit cutter and cool. To cook figs: halve figs, sprinkle with icing sugar and place under grill. To serve: sandwich 2 wafers with a generous amount of mascarpone. Serve with figs and orange sauce.
Typed for you by Sherree Johansson Recipe By :
From: Dscollin@... Date: Sun, 19 Feb 1995 22:06:15 -0500 File