Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
SABAYON
- 200 ml Warm Sparkling Wine
- 1 Sprig Fresh Mint; (chopped)
BRANDY SNAP
Preparation
1. Prepare brandy snap mix by mixing ingredients together in a bowl. 2. Mould into a dough and roll little balls of the mixture in your hands. 3. Place the balls approximately 3 inches apart on a greased and floured baking tray and bake until golden brown, approximately 8 to 10 minutes. 4. Remove from the oven and allow to cool for approximately 2 minutes. 5. Remove the circles of mixture with a palette knife and mould over the top of a greased dariole mould (or orange) to formulate the basket. 6. To make Sabayon whisk eggs and sugar over a bain marie until they double in size. Add the warmed sparkling wine and the mint. 7. Arrange fruits neatly around a dessert plate, place the brandy snap baskets in the centre and fill with an ice cream or your choice. 8. Coat the fruit with the sabayon mixture and glaze with a blow torch or under the grill. Serve immediately. Converted by MC_Buster. NOTES : Chef:Steven Saunders Converted by MM_Buster v2.0l.
