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Ингредиенты
- Â Â *FOR THE CHOCOLATE AND NUT DIPPED FRUITS***
- 100 gm Plain chocolate, (75% cocoa solids)
- 6 whl brazil nuts
- 6 x Majoul dates
- 6 x No-soak apricots
- 6 x Cape gooseberries
- 75 gm Plain flour
- 45 gm Butter, softened
- 2 x Egg yolks
- 45 gm Sugar
- Â Â A few drops of vanilla extract
- 2 x Brandy snap baskets
- 150 ml Double cream
- 1 Tbsp. Cointreau or possibly Grand Marnier
- 1 Tbsp. Icing sugar
- 1 x Lemon
- 100 gm Soft cream cheese
- 25 gm Icing sugar
- 6 x Strawberries
- 150 gm Raspberries
Инструкции
- Preheat oven to 200c/400f/Gas 6.
- 1 Place the chocolate in a heatproof bowl set over simmering water to heat.
- 2 For the Pastry: Process or possibly blend the flour, butter, egg yolks, sugar and vanilla extract for 30 seconds to a minute, till the pastry starts to come together.
- 3 Turn the pastry out onto a lightly floured surface. Roll to 3mm/ 1/4" thick and stamp out 12 5cm/2" rounds.
- 4 Place in a greased twelve hole petit four tin, prick the base of each tart with a fork and cook for 4-5 min till crisp and pale biscuit colour.
- 5 Place the brandy snaps well apart on a baking sheet and cook for 1-2 min till flattened.
- 6 Carefully dip the fruits and nuts in the melted chocolate and place on a sheet of baking paper to dry, reserving the remaining melted chocolate.
- 7 Remove the pastry cases from the oven and carefully place on a cooling rack. Brush with chocolate.
- 8 Remove the brandy snaps from the oven and, using a sharp knife, cut each flattened basket into quarters. Quickly fold each quarter around the point of a cream horn mould to give a cone effect. Place on a cooling rack.
- 9 Using a pastry brush, brush the inside of each pastry case with the remaining melted chocolate. Place back on the cooling rack to dry.
- 10 For the Lemon Cheese: Grate the rind from the lemon and place in a bowl with the lemon juice, cream cheese and sugar. Mix well to combine.
- 11 Spoon the lemon cheese into each chocolate-lined pastry case and decorate with raspberries and strawberries.
- 12 Using an electric beater, whisk the cream with the icing sugar and Cointreau to the soft peak stage.
- 13 Spoon into a piping bag fitted with a 3mm/ 1/4" star-shaped nozzle. Pipe into the centre of each brandy snap cone. Attractively arrange the petit fours on a serving plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 6 servings | |
| Calories 384 | |
| Calories from Fat 238 | 62% |
| Total Fat 27.59g | 34% |
| Saturated Fat 15.94g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 133mg | 6% |
| Potassium 294mg | 8% |
| Total Carbs 33.7g | 9% |
| Dietary Fiber 5.3g | 18% |
| Sugars 11.75g | 8% |
| Protein 6.47g | 10% |
