Free Recipe Boo Hiss, Get Your Chops Round This
Recipe Type: R Recipes
Recipe Preparation: bake
Cooking Ingredients for Boo Hiss, Get Your Chops Round This Recipe
2 Ready made brandy snaps
115 g Chocolate money; unwrapped ,
-about
2 Egg yolks
1 ts Icing sugar
1 tb White wine
2 Lemons; plus finely grated
; , juice of
1/2 Lemon; zest of
300 ml Double cream
Christmas chocolate log;
-roughly chopped
1 lg Gingerbread Christmas tree
1 113 gram pac hard boiled
-sweets
1 cn Aerosol squirty cream
2 Oranges; peeled and
; segmented
Icing sugar to dust
Boo Hiss, Get Your Chops Round This Preparation
Preheat 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. Converted by MC_Buster. NOTES : Chef – Tony Tobin Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 2
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