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Title: Mascarpone with Wafers, Caramelised Fresh Figs & Orange Sauc
Categories: Dessert
Yield: 1 Servings
SNAP MIXTURE: | ||
60 | g | Unsalted butter |
60 | g | Sugar |
250 | g | Golden syrup |
1 | tb | Brandy |
1/2 | tb | Lemon juice |
60 | g | Flour |
1 | tb | Ginger powder |
TUILE MIXTURE: | ||
120 | g | Sugar |
120 | g | Egg white |
120 | g | Unsalted butter |
100 | g | Flour |
FIGS: | ||
1 | Fresh fig per serve | |
Icing sugar | ||
TO SERVE: | ||
Mascarpone | ||
Orange sauce |
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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