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Name: Cassata Brandy Snaps
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 250 gram car mascarpone; Cocoa powder; to dust; 50 g Bitter plain chocolate; cut; 100 g Caster sugar; ; for dusting; 300 ml Heavy Cream; 5 tb Golden syrup; 50ml in total; 25 g Icing sugar; sifted, plus; 50 g Plain flour; 3 tb Chopped crystallised orange; 50 g Unsalted butter; Good pinch ground cinnamon

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INGREDIENTS

1 250 gram car mascarpone
Cocoa powder; to dust
50 g Bitter plain chocolate; cut
100 g Caster sugar
; for dusting
300 ml Heavy Cream
5 tb Golden syrup; 50ml in total
25 g Icing sugar; sifted, plus
50 g Plain flour
3 tb Chopped crystallised orange
50 g Unsalted butter
Good pinch ground cinnamon

Servings

INSTRUCTIONS

Place the butter and sugar in a bowl and cream until light and fluffy. Place the golden syrup in a small pan and just warm through, then slowly add to the butter mixture, stirring continuously. Fold in the flour, cover tightly with clingfilm and chill for at least 1 hour. Preheat the oven to 200C/400F/Gas 6. Taking tablespoons of the mixture at a time, spoon on to a parchment-lined baking sheet, allowing plenty of room for spreading. Using damp fingers, pat out the batter to 3cm/1 and a quarter inch rounds. This mixture makes about twelve so youll probably need to cook it in three batches. Place in the oven and bake for 3-5 minutes until they have spread, gone lacy and turned a deep golden brown. Remove from the oven and leave for 1 minute, then using a palette knife, lift and quickly wrap each biscuit around a wooden or metal cylinder, that is no more than 4cm/1 and a half inches to get a cannoli shape. Leave on a wire rack to set, then twist gently to remove and leave to cool completely and crisp up. Store in an airtight container for 2-3 days or until ready to use. To make the filling, place the cream in a bowl and whip to soft peaks. Fold in the mascarpone, icing sugar, cinnamon, chocolate and orange peel until well combined. Use this mixture to fill a piping bag fitted with a 2.5cm/1in fluted nozzle and pipe into the brandy snaps. Arrange on serving plates and dust with icing sugar and cocoa powder to serve.

NOTES

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Cassata Brandy Snaps

1 250 gram car mascarpone
 Cocoa powder; to dust
50 g Bitter plain chocolate; cut
100 g Caster sugar
 ; for dusting
300 ml Heavy Cream
5 tb Golden syrup; 50ml in total
25 g Icing sugar; sifted, plus
50 g Plain flour
3 tb Chopped crystallised orange
50 g Unsalted butter
 Good pinch ground cinnamon

Place the butter and sugar in a bowl and cream until light and fluffy.  Place the golden syrup in a small pan and just warm through, then  slowly add to the butter mixture, stirring continuously. Fold in the  flour, cover tightly with clingfilm and chill for at least 1 hour.    Preheat the oven to 200C/400F/Gas 6. Taking tablespoons of the  mixture at a time, spoon on to a parchment-lined baking sheet,  allowing plenty of room for spreading. Using damp fingers, pat out  the batter to 3cm/1 and a quarter inch rounds. This mixture makes  about twelve so youll probably need to cook it in three batches.    Place in the oven and bake for 3-5 minutes until they have spread,  gone lacy and turned a deep golden brown. Remove from the oven and  leave for 1 minute, then using a palette knife, lift and quickly wrap  each biscuit around a wooden or metal cylinder, that is no more than  4cm/1 and a half inches to get a cannoli shape. Leave on a wire  rack to set, then twist gently to remove and leave to cool completely  and crisp up. Store in an airtight container for 2-3 days or until  ready to use. To make the filling, place the cream in a bowl and whip  to soft peaks. Fold in the mascarpone, icing sugar, cinnamon,  chocolate and orange peel until well combined. Use this mixture to  fill a piping bag fitted with a 2.5cm/1in fluted nozzle and pipe into  the brandy snaps. Arrange on serving plates and dust with icing sugar  and cocoa powder to serve.

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Nutrition

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Serving Size: 1 Serving (106g)
Recipe Makes: 4 servings

Calories: 362
Calories from Fat: 218 (60%)

Amt Per Serving		% DV

	Total Fat 24.2g	32 %
	Saturated Fat 15.1g	76 %
	Monounsaturated Fat 6.7g
	Polyunsanturated Fat 1g
Cholesterol 78.6mg		24 %
Sodium 16mg		1 %
Potassium 45.2mg		1 %
Total Carbohydrate 35.6g		10 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 35.3g
Protein 2.2g		3 %
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.

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Calories per serving: 362

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