Side Pannel
Platter of Fresh Fruits with Mint Gratin And Brandy Snap Ba
Platter of Fresh Fruits with Mint Gratin And Brandy Snap Ba
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 85 g Fresh Strawberries
- 85 g Fresh Raspberries; (if in
- -season)
- 2 Passion Fruits
- 2 sl Fresh Pineapple
- 2 Sprigs Fresh Redcurrants
Directions
SABAYON
4 Egg Yolks
55 g Caster Sugar
200 ml Warm Sparkling Wine
1 Sprig Fresh Mint; (chopped)
BRANDY SNAP
65 g Butter; (softened)
125 g Caster Sugar
60 g Flour
60 g Golden Syrup
1 Pinches Ginger Powder
1. Prepare brandy snap mix by mixing ingredients together in a bowl.
2. Mould into a dough and roll little balls of the mixture in your hands.
3. Place the 'balls' approximately 3 inches apart on a greased and floured
baking tray and bake until golden brown, approximately 8 to 10 minutes.
4. Remove from the oven and allow to cool for approximately 2 minutes.
5. Remove the circles of mixture with a palette knife and mould over the
top of a greased dariole mould (or orange) to formulate the basket.
6. To make Sabayon whisk eggs and sugar over a bain marie until they double
in size. Add the warmed sparkling wine and the mint.
7. Arrange fruits neatly around a dessert plate, place the brandy snap
baskets in the centre and fill with an ice cream or your choice.
8. Coat the fruit with the sabayon mixture and glaze with a blow torch or
under the grill. Serve immediately.
4 Egg Yolks
55 g Caster Sugar
200 ml Warm Sparkling Wine
1 Sprig Fresh Mint; (chopped)
BRANDY SNAP
65 g Butter; (softened)
125 g Caster Sugar
60 g Flour
60 g Golden Syrup
1 Pinches Ginger Powder
1. Prepare brandy snap mix by mixing ingredients together in a bowl.
2. Mould into a dough and roll little balls of the mixture in your hands.
3. Place the 'balls' approximately 3 inches apart on a greased and floured
baking tray and bake until golden brown, approximately 8 to 10 minutes.
4. Remove from the oven and allow to cool for approximately 2 minutes.
5. Remove the circles of mixture with a palette knife and mould over the
top of a greased dariole mould (or orange) to formulate the basket.
6. To make Sabayon whisk eggs and sugar over a bain marie until they double
in size. Add the warmed sparkling wine and the mint.
7. Arrange fruits neatly around a dessert plate, place the brandy snap
baskets in the centre and fill with an ice cream or your choice.
8. Coat the fruit with the sabayon mixture and glaze with a blow torch or
under the grill. Serve immediately.
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