Brandy Snap Baskets with Rhubarb and Raspberries
These delicate fruit-filled baskets are best cooked shortly before serving and filled at the last moment. As they are fragile, it's a good idea to make a few extra to allow for breakages.
Ingredients
For the brandy snap baskets
- 100 gram butter, melted
- 100 gram caster sugar
- 100 gram golden syrup
- 100 gram plain flour
- 40 gram fresh root ginger, peeled and grated
- ½ lemon (juice)
- 1 tablespoon Cognac
For the filling
- 2 young, tender rhubarb stalks
- 500 ml Syrup for Sorbet (Sirop à Sorbet)
- 1 orange (juice)
- 250 gram crème Chantilly
- 18 perfectly ripe raspberries
Overview
Delicate, lace-like brandy snap pastry baskets filled with silky tanginess and fresh raspberries, these elegant petit fours showcase the classic combination of crispy-sweet with fresh tartness. The ginger and Cognac in the brandy snap mixture add sophisticated depth and warmth to what could otherwise be a one-dimensional dessert.
Method
For the filling
- Peel the rhubarb if necessary, wash in cold water, then cut into batons about 3 cm long and 5 mm across.
- Bring the sirop a sorbet to boil in a pan.
- Add the rhubarb and poach for 20 seconds, then tip the rhubarb and syrup into a dish and set aside.
- Simmer the orange juice in a pan to reduce by half; leave to cool.
For the brandy snap baskets
- Preheat the oven to 180°C.
- Mix the butter, sugar and golden syrup together in a bowl, using a wooden spoon.
- Add the flour, ginger, lemon juice and Cognac, and whisk until smooth.
- Using a shallow 15 cm ring, shape at least 6 rounds on a lightly buttered baking tray, spacing them 5 cm apart to allow room for spreading: fill the ring to a 3 - 4 cm depth with a little of the mixture, smooth with a spatula, then lift off the ring and repeat.
- Cook in the oven for 3 - 5 minutes, until they turn a light caramel colour. Leave the brandy snap rounds on the tray for 30 seconds - 1 minute.
- Then, using a palette knife, life one and place in an individual tartlet tin, small bowl or large cup, about 6 cm in diameter and 3 ½ cm high.
- Shape into baskets by gently pressing the brandy snap into the mould and fluting the edges.
- Repeat to shape the rest.
- Leave until cold, then carefully de-mould and place on a wire rack.
Filling the brandy snap baskets
- Fold the orange juice into the crème Chantilly and divide between the brandy snap baskets.
- Arrange the raspberries and drained rhubarb on top.
- Serve immediately.
Notes
- The brandy snap mixture must be made with precision: exact ingredient proportions and thorough mixing create the right texture for spreading and shaping
- Timing is critical: the brandy snaps must cool just enough to hold shape (30 seconds to 1 minute) before shaping; too hot, they tear and too cool, they become brittle and unformable
- Using a tartlet tin or small bowl as a mold ensures uniform, attractive baskets; working quickly prevents the brandy snap from setting in your hands
- The orange juice reduction folded into crème Chantilly provides tartness to balance the sweetness; do not skip this step
Serving
Assemble and fill the baskets immediately before serving, as they are fragile and will soften if filled too far ahead. Arrange on individual serving plates with raspberries and rhubarb artfully positioned. These are elegant petit fours or a delicate dessert course.
Storage
The baked, unshaped brandy snap rounds can be stored at room temperature in an airtight container for up to 3 days; if they become too brittle to shape, soften them briefly in a 180°C oven for 1-2 minutes. The un-filled baskets keep for 2-3 days covered. The rhubarb filling and crème Chantilly should be prepared the same day but no more than 2-3 hours ahead. Fill and assemble only when ready to serve.
More like this
Autumn Fruit Crumble
A generous and warming autumnal crumble featuring tart cranberry, fragrant quince, and sweet apples, crowned with a buttery almond crumble topping studded with toasted flaked almonds. This deeply flavored dessert showcases the subtle flavors of fall fruits balanced with sweet spices and served warm for maximum comfort.
Treacle Tart
Sweet shortcrust pastry: plain flour rubs with cold butter to breadcrumb texture; icing sugar adds sweetness; an egg yolk binds with a splash of water. Rests in the fridge 1 hour. The pastry is rolled, lined into a 22 cm fluted tart tin, pricked, chilled again, and blind-baked with baking beans for 15 min, then 5 more min uncovered. Filling: warm golden syrup, lemon zest and juice, fresh breadcrumbs from a day-old loaf, a beaten egg and a small pinch of ginger / cinnamon. Stirred together; poured into the blind-baked case. Baked at 180°C 25-30 min until set with a slight wobble. Cooled to warm; served with cold clotted cream.
Banoffee Pie
The toffee layer is the only stage that takes time: an unopened tin of sweetened condensed milk simmered in water for 3 hours turns into deep amber dulce de leche. The biscuit base is digestives crushed and bound with melted butter, pressed into a tart tin and chilled. The toffee goes on cold, the bananas are sliced just before serving (so they don't brown), the cream is whipped to soft peaks. Assembled in order. Dusted with cocoa or grated dark chocolate. Cut with a knife dipped in hot water for clean slices.
Bread and Butter Pudding
Slices of buttered bread layer in a baking dish with raisins and lemon zest. A custard of egg yolks, milk, cream, sugar and vanilla pours over and soaks in. Demerara sugar scatters on top for the crunch. Baked in a water bath until just set; the top crisps to dark gold.