Mascarpone with Wafers, Caramelised Fresh Figs & Orange Sauc
Yield
1 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Snap mixture | |||
| 60 | grams |
butter, unsalted
|
|
| 60 | grams |
sugar
|
|
| 250 | grams |
golden syrup
|
* |
| 1 | tablespoon |
brandy
|
|
| ½ | tablespoon |
lemon juice
|
|
| 60 | grams |
all-purpose flour
|
|
| 1 | tablespoon |
ginger
ground |
|
| Tuile mixture | |||
| 120 | grams |
sugar
|
|
| 120 | grams |
egg whites
|
|
| 120 | grams |
butter, unsalted
|
|
| 100 | grams |
all-purpose flour
|
|
| Figs | |||
| 1 | each |
fig
fresh, per serve |
* |
| 1 | x |
powdered sugar
|
*
|
| To serve | |||
| 1 | x |
mascarpone cheese
|
*
|
| 1 | x |
orange sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Snap mixture | |||
| 6E+1 | grams |
butter, unsalted
|
|
| 6E+1 | grams |
sugar
|
|
| 2.5E+2 | grams |
golden syrup
|
* |
| 15 | ml |
brandy
|
|
| 7.5 | ml |
lemon juice
|
|
| 6E+1 | grams |
all-purpose flour
|
|
| 15 | ml |
ginger
ground |
|
| Tuile mixture | |||
| 1.2E+2 | grams |
sugar
|
|
| 1.2E+2 | grams |
egg whites
|
|
| 1.2E+2 | grams |
butter, unsalted
|
|
| 1E+2 | grams |
all-purpose flour
|
|
| Figs | |||
| 1 | each |
fig
fresh, per serve |
* |
| 1 | x |
powdered sugar
|
*
|
| To serve | |||
| 1 | x |
mascarpone cheese
|
*
|
| 1 | x |
orange sauce
|
* |
Directions
To make wafers: process all the snap and tuile ingredients, separately, in a food processor until smooth.
Mix the two together and spread thinly and evenly onto teflon biscuit trays.
Cook in a preheated 200C oven until golden brown.
Remove the trays, cut the wafers into rounds with a 10cm biscuit cutter and cool.
To cook figs: halve figs, sprinkle with icing sugar and place under grill.
To serve: sandwich 2 wafers with a generous amount of mascarpone.
Serve with figs and orange sauce.
