Recipes
Date posted: 03/08/2017
Ingredients
| Everyday Favourites vanilla pods | 1 |
| Everyday Favourites UHT whipping cream | 100ml |
| Galbani mascarpone | 250g |
| Tate & Lyle caster sugar | 35g |
| Figs black/green | 8 |
| Everyday Favourites squeezy clear blossom honey | 20g |
| Askeys brandy snap baskets | 10 |
| Tate & Lyle icing sugar | 6g |
Method
- Split the vanilla pod in half lengthways and scrape out the seeds, place in a bowl with the cream and whip to a soft peak.
- Beat the mascarpone cream until smooth and fold in the vanilla cream, fold in caster sugar, place in a piping bag with star nozzle and chill.
- Cut the figs into quarters and place on a baking tray, drizzle with honey and sift over icing sugar.
- Place figs in a hot oven 200 ̊C for 6 minutes until slightly softened and roasted, allow to cool slightly.
- Half fill the pre-made gingersnap basket with the cream and place pieces of fig onto the top - serve whilst the fig is still slightly warm for maximum flavour.
- Dust with icing sugar.