Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

125g but­ter 125g sugar 125g golden syrup 125g flour a pinch of ground ginger 1T brandy

for the caramel or­anges

6 or­anges, peeled 500g gran­u­lated sugar 2T wa­ter ½ cup warm wa­ter 2t Coin­treau liqueur

for the Chan­tilly cream

250ml cream seeds of 1 vanilla pod 2T caster sugar

Serves 8–12

Pre­heat the oven to 160°C. Place the but­ter, sugar and syrup in a saucepan and stir over a low heat un­til the but­ter has melted and the sugar has dis­solved. Re­move from the heat, sift in the flour and ground ginger and add the brandy. Stir to com­bine and cook for a fur­ther one to two min­utes. Drop tea­spoon­fuls of the mix­ture onto a lightly greased bak­ing tray, al­low­ing room for the mix­ture to spread. Bake for five to eight min­utes or un­til the brandy snaps be­gin to turn golden brown and bub­ble.

Work­ing care­fully (the mix­ture will be very hot), use a spat­ula or knife to lift the brandy snaps from the tray. Roll im­me­di­ately into cylin­ders around the han­dle of a wooden spoon and al­low to cool. (If the mix­ture hard­ens be­fore you have a chance to shape them, put them back in the oven for a minute to soften).

Us­ing a sharp knife, seg­ment the or­anges and place them in a heat-proof bowl. In a small saucepan com­bine the sugar with the two ta­ble­spoons of wa­ter and, with­out stir­ring, heat un­til the sugar has dis­solved and be­gins to turn an am­ber colour. Re­move from the stove and very care­fully stir in the half-cup of warm wa­ter and the Coin­treau (it will steam). Pour the caramel over the or­ange seg­ments and chill.

Com­bine the cream, vanilla seeds and sugar in a bowl and whip un­til stiff peaks form. Us­ing a pip­ing bag fit­ted with a star-shaped noz­zle, pipe the Chan­tilly cream into the brandy snaps. Do this just be­fore serv­ing to pre­vent them soft­en­ing. Plate two to three brandy snaps per per­son and serve with the caramel or­anges on the side.

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