Fonterra Food Services
Passionfruit Cream Brandy Snaps
100g Western Star Butter
320ml Anchor Cooking Cream
140g brown sugar
120g golden syrup
100g plain flour
2 tsp ground ginger
25ml brandy
Pulp of 3 passionfruit
1 tbsp icing sugar
Western Star Salted ButterAnchor Culinary Cream
Preheat oven to 180°C. Line a tray with baking paper. Combine Western Star Butter, brown sugar and golden syrup in a saucepan and cook over medium heat, stirring for 2-3 minutes or until butter melts and sugar dissolves. Set pan aside to cool slightly. Add the flour and ginger to the mixture and stir to combine. Drop 4 level teaspoons of mixture onto the tray, spaced well apart. Bake for 5 minutes or until mixture spreads to 10 cm in diameter and is bubbling. Remove from oven and allow to cool for 1 minute.
Working quickly, use a palette knife to lift each one and wrap around the handle of a wooden spoon. Leave to set for 1 minute, gently slip off spoon and transfer to a wire rack. Repeat with remaining mixture.
Whisk Anchor Cooking Cream, brandy, passionfruit pulp and icing sugar in a small bowl until medium peaks form. Spoon cooking cream mixture into a piping bag fitted with a fluted nozzle and pipe into each brandy snap. Serve immediately.
Tip :
The brandy snaps can be made in advance by 1-2 days, then fill with the cream just prior to serving.

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