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Brandy Snap Baskets with Mango and Pistachio Sorbet

Joe Dokuchie,
Tavern In The Park

Tavern orders sorbet from Winnipeg’s own Goodies Bakery to use in this cool summer dessert. The recipe makes enough for at least 20 people, perfect for a large summer gathering. Feel free to cut down the recipe further for a smaller dinner party.

Brandy snap baskets
2 1/4 cups butter
4 1/5 cups sugar
1 cup corn syrup
3 1/4 cups almonds, ground
3/4 cup flour

20 scoops pistachio sorbet
20 scoops mango sorbet
Chantilly cream
1 litre whipping cream
1/4 cup icing sugar
1 tsp vanilla
1 litre sour cream

Fresh blueberries, blackberries or other available fresh fruit

Brandy snap baskets
1. Melt butter and pour into a large mixing bowl. Add sugar and corn syrup and mix together.
2. Mix in flour, then ground almonds.
3. Onto a piece of waxed paper, scoop
4 Tbsp of mixture into a mound. Flatten out into a circle. Repeat with remaining batter until you have enough circles.
4. Bake at 350˚F for about 7 minutes, until browned.
5. Once cooled, form circles over the bottom of a ramekin or tea cup to make basket.

Chantilly cream
1. Whip whipping cream with icing sugar and vanilla. Fold in sour cream.

To serve
1. Place one scoop of each sorbet into brandy snap baskets, top with generous spoonful of chantilly cream, fresh berries and strawberry coulis.

Yield  20 servings

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