Brandy Snap Double Decker Sarnies Recipe
- 100 gm Dark chocolate
- 6 x Brandy snaps
- 1 lrg Banana
- 200 gm Creme fraiche
- 1 Tbsp. Icing sugar, plus extra, to dust
- 1 Tbsp. Orange liqueur such as Cointreau or possibly Grand Marnier Few drops vanilla extract
- 25 gm Flaked or possibly minced hazelnuts, toasted
- Preheat the oven to 200C/Gas 6.
- 1 Break the chocolate into a heatproof bowl and sit on a pan of simmering water, stirring occasionally till melted, or possibly break into a micro-proof bowl and heat in the microwave.
- 2 Place the brandy snaps on a baking sheet and put in the oven for a couple of min till they flatten down.
- 3 Using a palette knife, flip open the brandy snaps to make a flat disc.
- Leave to cold and harden.
- Place the banana in a processor and whizz to make a smooth puree.
- 4 Add in the creme fraiche, icing sugar, liqueur and vanilla extract and blend again.
- Then, with the motor running, slowly drizzle in the chocolate till smooth and well blended.
- 5 Stir the hazelnuts into the mix then spoon onto four of the discs.
- Top with the remaining four brandy snap discs, dust with icing sugar and serve.
- Fat;
chocolate, brandy snaps, banana, gm creme fraiche, icing sugar, orange liqueur, hazelnuts
Taken from cookeatshare.com/recipes/brandy-snap-double-decker-sarnies-91204 (may not work)