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Suggest a better descriptionPreheat oven to 220c/425f/Gas 7. 1 Arrange the brandy snaps on a baking sheet, spacing them out well, and place in the oven for about 30 seconds, or until they begin to soften. 2 Remove from the oven and unravel each brandy snap. Press over upturned greased ramekin dishes to make baskets and allow to cool. 3 Place the chocolate in a heatproof bowl, sit over a pan of simmering water and allow to melt. 4 Turn the brandy snap baskets upside down and dip the edge in the melted chocolate. Leave to set. 5 For the Syllabub: Place the egg yolks, 1 tsp icing sugar, white wine, lemon juice and zest in a heatproof bowl, sit on a pan of simmering water and whisk until light and fluffy. 6 Fill the brandy snap baskets with lemon syllabub and serve on plates. Whisk 300ml/ 1/2 pint double cream until soft peaks. 7 Carefully fold the chopped chocolate log into the whipped cream with the remaining melted chocolate. Place the cooking rings on a greased baking sheet, spoon in the chocolate mixture to fill, and then chill until set. 8 Carefully remove the cooking rings and transfer onto plates to serve. Put the gingerbread tree on a baking sheet lined with baking parchment and cook in the oven for 3-5 minutes to warm through and slightly soften. 9 Using a sharp knife, cut out a piece of the centre of the gingerbread tree to make a channel. 10 Grind the hard boiled sweets in a coffee grinder to make a fine dust and sieve to remove larger pieces. Sprinkle dust in the channel in the gingerbread tree to make an even layer. 11 Bake for 1-2 minutes, or until the dust has melted. Remove from the oven and allow to cool. Remove carefully from the paper and serve on a plate. 12 Place the orange segments on a baking sheet and dust with icing sugar. Caramelise quickly using a blow torch, or under a hot grill. Place a cooking ring on a plate and squirt some aerosol cream into the bottom, layer on the orange segments, carefully remove the cooking ring and serve immediately. NOTES : Chef - Tony Tobin Recipe by: Ready Steady Cook
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Serving Size: 1 Serving (272g) | ||
Recipe Makes: 2 servings | ||
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Calories: 698 | ||
Calories from Fat: 576 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64g | 85 % | |
Saturated Fat 30.4g | 152 % | |
Monounsaturated Fat 24g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 1781.6mg | 548 % | |
Sodium 94.1mg | 3 % | |
Potassium 207mg | 5 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 8.2g | ||
Protein 23.1g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 698
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