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Ingredientes
- 50 gm Butter, (2oz)
- 50 gm Soft brown sugar, (2oz)
- 50 gm Golden brown syrup, (2oz)
- 50 gm Plain flour, sifted (2oz)
- 250 gm Fresh cranberries, redcurrants or possibly raspberries, trimmed (8oz)
- 4 Tbsp. Orange juice
- 75 gm Caster sugar, (3oz)
Direcciones
- Heat the butter, sugar and syrup in a pan and stir till the sugar has dissolved.
- Remove from the heat and beat in the flour. Place heaped tsp. of the mix 7cm (3 inches) apart on lightly greased baking trays.
- Bake in batches, in a preheated oven 180 C, 350 F, Gas Mark 4 for 8-10 min till spread out and golden brown. Allow to cold for 30 seconds, then carefully lift off with a palatte knife onto lightly greased, upturned glasses. After 2 min, lift off and place on a cooling rack.
- To make the sorbet, place the prepared fruit in a pan with the orange juice and sugar. Slowly bring to the boil, stirring till the sugar has dissolved.
- Process in a blender till smooth, then press through a sieve to remove pips and skin. Allow to cold, then freeze till hard.
- Serve scoops of sorbet inside the brandy snap baskets and decorate with fresh fruit.
- NOTES : A delicious light dessert for the festive period.
- Note: Allowextra time to refrigeratethe sorbet.
- Makes 14 baskets approximately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 507g | |
| Calories 1001 | |
| Calories from Fat 365 | 36% |
| Total Fat 41.52g | 52% |
| Saturated Fat 25.81g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 350mg | 15% |
| Potassium 477mg | 14% |
| Total Carbs 157.0g | 42% |
| Dietary Fiber 12.7g | 42% |
| Sugars 85.73g | 57% |
| Protein 7.04g | 11% |
