Ingredients:
• 100 g butter, coarsely chopped
• 100 g brown sugar
• 100 g golden syrup
• 100 g plain flour, sieved
• 20 ml brandy
• ½ teaspoon ground ginger
• 200 g creme fraiche
• 50 ml pouring cream
• 40 g (¼ cup) pure icing sugar, plus extra for dusting
• Scraped seeds of 1 vanilla bean
To Serve:
• Berries, such as raspberries, mulberries and blueberries
Lemon curd:
• 5 egg yolks
• 145 g caster sugar
• 125 ml (½ cup) lemon juice (about 4 lemons), plus finely grated rind of 1 lemon
• 80 g butter, coarsely chopped
Method:
- 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 sterilized jar, seal and refrigerate until thick (4 – 5 hours). Lemon curd keeps refrigerated for 2 – 3 days.
- 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).
- Preheat oven to 180˚C. 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.
- 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.
http://www.gourmettraveller.com.au/recipes/recipe-search/feature-recipe/2013/11/brandy-snaps-with-lemon-cream-and-berries/