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 \N | Fresh fig per serve |
| \N \N | Icing sugar |
| \N \N | Mascarpone |
| \N \N | 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