Brandy Baskets With Cranberry Sorbet Recipe
- 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)
- 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.
butter, brown sugar, brown syrup, flour, fresh cranberries, orange juice, sugar
Taken from cookeatshare.com/recipes/brandy-baskets-with-cranberry-sorbet-91129 (may not work)