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Brandy Snap baskets filled with strawberry and lemon cream

Recipe Supplied by: Anne Reney-Smith
Serves: 3 People

50g dark brown sugar
50g butter
50g clear honey
½ teasp ground ginger
1 teasp lemon juice
50g plain flour

Combine the sugar, butter, honey and ground ginger in a medium size bowl. cook uncovered for 3-4 minutes on HIGH power.
Remove from the oven and briskly stir in the lemon juice and flour.
Cover the glass carousel plate with a piece of baking parchment, then drop 4 teaspoons of the Brandy snap mixture onto the outer edge of the carousel. Cook on HIGH for 1 minute.
Allow to cool for approximately 1 minute, then slip each brandy snap around a greased wooden spoon handle or press firmly over the base of a small tumbler. Allow to cool a little and then place on a cooling tray to cool completely.
while cooling, prepare filling:

Combine 75g Mascarpone cheese with 1 tablespoon Lemon Honey Curd, blend together until smooth. Pipe a little cheese mixture into each Brandy Snap basket, top each with a strawberry and finish with a dusting of icing sugar and serve immediately.

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