Food recipes
Brandy snap cases with white chocolate mousse recipe
Brandy snap cases with white chocolate mousse recipe Ingredients: butter, without salt syrup, maple, canadian wheat flour, white, all-purpose, unenriched sugars, powdered spices, ginger, ground spices, cinnamon, groun...
Brandy snap cases with white chocolate mousse recipe
Ingredients:
butter, without salt
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
sugars, powdered
spices, ginger, ground
spices, cinnamon, ground
nuts, pistachio nuts, raw
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized
Directions:
To make the cases, preheat the oven to 180C/gas mark 4 and grease two baking sheets.
Gently melt the butter, sugar and syrup into a pan, remove from the heat and reserve.
Mix the flour with the ginger and cinnamon then beat into the sugar mix.
Roll the dough into small balls and place well separated on the trays before cooking for 7-10 minutes or until golden brown.
Leave to cool slightly and remove from the tray one by one and hold around a small bowl or tea cup.
Fill with a scoop of white chocolate mousse (see method below) and sprinkle with chopped cherries and pistachios.
Melt the chocolate on a water bath (a heatproof bowl placed above a pan of simmering water).
Bring the 200g of cream up to the boil.
Whisk the boiled cream and chocolate together until cool.
Fold in the whipped cream and place in the fridge until needed.
Ingredients:
butter, without salt
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
sugars, powdered
spices, ginger, ground
spices, cinnamon, ground
nuts, pistachio nuts, raw
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized
Directions:
To make the cases, preheat the oven to 180C/gas mark 4 and grease two baking sheets.
Gently melt the butter, sugar and syrup into a pan, remove from the heat and reserve.
Mix the flour with the ginger and cinnamon then beat into the sugar mix.
Roll the dough into small balls and place well separated on the trays before cooking for 7-10 minutes or until golden brown.
Leave to cool slightly and remove from the tray one by one and hold around a small bowl or tea cup.
Fill with a scoop of white chocolate mousse (see method below) and sprinkle with chopped cherries and pistachios.
Melt the chocolate on a water bath (a heatproof bowl placed above a pan of simmering water).
Bring the 200g of cream up to the boil.
Whisk the boiled cream and chocolate together until cool.
Fold in the whipped cream and place in the fridge until needed.