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Correo Electrónico
Receta Brandy snap baskets with chantilly cream and pomegranate seeds
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Ingredientes
- Preparation: about 20 minutes for the brandy snaps and 30 minutes for the chantilly cream, plus cooling time for everything
- Baking: about an hour for baking brandy snaps in batches
- Brandy snap baskets
- 100g (3 1/2 oz or 7 Tbsp) unsalted butter
- 100g (3 1/2 oz or 1/2 cup lightly packed) dark brown (muscovado) sugar
- 100g (3 1/2 oz or 2 1/3 fl oz) golden syrup
- 100g (3 1/2 oz or 4/5 cup) all-purpose (plain) flour
- 1/4 tsp ground ginger
- 2 tsp lemon juice
- 2 tsp brandy (optional)
- 480ml (2 cups) whole milk
- 2 Tbsp cornstarch
- 65g (6 Tbsp) granulated (white) sugar
- seeds from 1 vanilla bean or 1 tsp vanilla paste/extract
- 240ml (1 cup) heavy or whipping cream
View Full Recipe at Pizzarossa
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 599g | |
| Calories 672 | |
| Calories from Fat 143 | 21% |
| Total Fat 15.89g | 20% |
| Saturated Fat 9.14g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 197mg | 8% |
| Potassium 719mg | 21% |
| Total Carbs 113.44g | 30% |
| Dietary Fiber 0.2g | 1% |
| Sugars 101.46g | 68% |
| Protein 15.83g | 25% |
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