Platter of fresh fruits with mint gratin and brandy snap ba
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 85 | grams | Fresh Strawberries |
| 85 | grams | Fresh Raspberries; (if in season) |
| 2 | Passion Fruits | |
| 2 | slices | Fresh Pineapple |
| 2 | Sprigs Fresh Redcurrants | |
| 4 | Egg Yolks | |
| 55 | grams | Caster Sugar |
| 200 | millilitres | Warm Sparkling Wine |
| 1 | Sprig Fresh Mint; (chopped) | |
| 65 | grams | Butter; (softened) |
| 125 | grams | Caster Sugar |
| 60 | grams | Flour |
| 60 | grams | Golden Syrup |
| 1 | Pinches Ginger Powder | |
Directions
SABAYON
BRANDY SNAP
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.
Converted by MC_Buster.
NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.