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Brandy snaps with lemon cream and berries


The lemon curd and brandy snaps can be made ahead; put them together just before your guests arrive.

You'll need

100 gm butter, coarsely chopped 100 gm brown sugar 100 gm golden syrup 100 gm plain flour, sieved 20 ml brandy ½ tsp ground ginger 200 gm crème fraîche 50 ml pouring cream 40 gm (¼ cup) pure icing sugar, plus extra for dusting Scraped seeds of 1 vanilla bean To serve: berries, such as raspberries, mulberries and blueberries   Lemon curd 5 egg yolks 145 gm caster sugar 125 ml (½ cup) lemon juice (about 4 lemons), plus finely grated rind of 1 lemon 80 gm butter, coarsely chopped

Method

  • 01
  • For lemon curd, whisk yolks and sugar in a bowl to combine, then whisk in lemon juice and rind. Place in a saucepan, add butter and stir over medium heat until just simmering (5-6 minutes). Strain into a sterilised jar, seal and refrigerate until thick (4-5 hours). Lemon curd keeps refrigerated for 2-3 days.
  • 02
  • For brandy snaps, combine butter, sugar and golden syrup in a frying pan over medium heat and bring to the simmer, stirring constantly (1-2 minutes). Remove from heat, add flour, brandy, ginger and a pinch of salt, stir to combine and set aside to cool slightly (10-15 minutes).
  • 03
  • Preheat oven to 180C. Drop tablespoons of brandy-snap mixture onto 2 oven trays lined with baking paper (leave space for mixture to spread) and bake, in batches, until golden (8-10 minutes). Set aside to cool a little until slightly firm but still pliable (30 seconds to 1 minute) then, working quickly, lift each brandy snap from tray with a palette knife, drape over the handle of a wooden spoon and wrap around loosely to form a cylinder. Leave until firm (1-2 minutes), then gently slide off handle and set aside. Brandy snaps will keep stored in an airtight container for 1-2 days.
  • 04
  • Whisk crème fraîche, cream, icing sugar and vanilla seeds in an electric mixer until soft peaks form. Fold in lemon curd to create a ripple effect, spoon into a piping bag and pipe into brandy snaps. Dust with icing sugar and serve with berries.

At A Glance

  • Serves 14 people
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At A Glance

  • Serves 14 people

Featured in

Dec 2013

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