Mascarpone with wafers~ caramelised fresh fig

Yield: 1 Servings

Measure 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

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

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