Bandy Snaps with Figs
Ingredients:
Brandy Snaps:
- 90 g butter
- 85 ml treacle sugar
- 45 ml golden syrup
- 85 ml cake flour
- 5 ml ground ginger
- 45 ml brandy
Vanilla ice cream:
- 7 eggs, separated
- 500 ml fresh milk
- 2 vanilla pods
- 1 litre fresh cream
- 2 cups sugar, divided
Candied ginger sauce:
- 2 large ginger roots
- 1 cup sugar
- 1 cup water
To serve:
- 20 fresh figs
- Honey
- 500 ml walnuts, crushed
Method
Brandy snaps:
- Add the butter, sugar and golden syrup to a pan and stir over a low heat to get the butter and sugar melted.
- Remove from the heat and stir in the sifted flour, ginger and brandy. Mix well.
- Grease a baking tray and add dollops of the brandy snap mixture on the tray and spreading it into almost circle shape. You can trim off the edges with a cookie cutter to get it round.
- Bake at 180 °C for 5 – 8 minutes. Remove from the oven and let it cool down. The biscuit will harden during this time.
Vanilla ice cream:
- Melt half the sugar to make the caramel.
- Add half the cream, cool.
- In a double boiler, combine egg yolks & remaining sugar.
- Cook until thick ribbons form.
- Heat milk and remaining cream. Temper with egg mix and cook in a saucepan until thickened.
- Pour through a sieve twice.
- Cool completely and add to ice cream maker to churn.
Candied ginger sauce:
- Dissolve sugar in water. Bring to boil. Add ginger. Reduce to a slightly runny candy.
Fresh figs:
- Cut the figs into quarters, but not through completely. Then drizzle with honey and roast in the oven until they are sticky but still keeping their form.
To Serve:
- Plate a strip of walnuts in the centre of the plate. Placing a fig on the one side, drizzle with the candied ginger sauce, place a dollop of ice cream on top of the crumb and top with a round brandy snap.