Name: Brandy snaps with lemon cream and berries
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 14
Ingredients: 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 pure icing sugar, plus extra for dusting (¼ cup); 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 lemon juice (about 4 lemons), plus finely grated rind of 1 lemon (½ cup); 80 gm butter, coarsely chopped

Brandy snaps with lemon cream and berries

Australian Gourmet Traveller recipe for brandy snaps with lemon cream and berries.

Serves 14

Prep

45M

Cook

20M

Total

1H 5M

Ingredients

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 pure icing sugar, plus extra for dusting (¼ cup)

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 lemon juice (about 4 lemons), plus finely grated rind of 1 lemon (½ cup)

80 gm butter, coarsely chopped

Method

Main

1.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.

2.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).

3.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.

4.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.

Styling by Alice Storey

Styling by Lynsey Fryers-Hedrick