Mascarpone With Wafers~ Caramelised Fresh Figdesserts 1 snap mixture: 60 gm unsalted butter 60 gm sugar 250 gm golden syrup 1 tablespoon brandy 1/2 tablespoon lemon juice 60 gm flour 1 tablespoon ginger powder 1 tuile mixture: 120 gm sugar 120 gm egg white 120 gm unsalted butter 100 gm flour 1 figs: 1 fresh fig per serve 1 icing sugar 1 to serve: 1 mascarpone 1 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 |
