Brandysnaps With Lemon Curd Ice Cream And Blackberries Food

BRANDY SNAPS

Steps:

• Preheat the oven to 180C/ 160 fan/ gas mark 4 and two baking trays with baking parchment.
• Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter and sugar have melted. Put the flour and ginger in a bowl and make a well in the centre. Add the lemon zest and juice and the brandy. Pour in the butter mixture and gradually beat it into the flour until the mixture is thoroughly combined.
• Use a teaspoon to dollop 3 - 4 heaps of mixture onto the prepared baking tray. A heaped tsp is enough for a cigar and two heaped teaspoons is enough for a basket. Space them well apart as they will spread. Cook in batches for 8 - 10 mins until set, golden brown and lacy in appearance. Do not allow to go too dark as they will taste bitter. Leave for a minute before shaping - the snaps should still be pliable but set enough to move without tearing.
• You can shape the brandy snaps into cigars or baskets. To make cigars, oil the handle of a wooden spoon and wrap the brandy snap around. If you have a long handle or more than one spoon, you can do a few at a time. The base of the biscuits should be the bit that touches the spoon so that the top 'presentation' side of the biscuit is seen. Transfer to a cooling rack. To make baskets, oil the base of small ramekins or narrow tumblers and drape the biscuits over them. The top of the biscuit should touch the base this time as this is the bit you'll see.
• Pipe whipped cream into the cigars or use the baskets or cones for ice cream and berries. If not using straightway, store in an airtight container for up to 5 days.

BRANDYSNAPS WITH LEMON CURD ICE CREAM AND BLACKBERRIES

Steps:

• For lemon curd:
• Bring 1 cup sugar, lemon juice, butter and peel to boil in heavy large saucepan, stirring to dissolve sugar. Whisk eggs in bowl to blend.
• Gradually whisk in hot butter mixture. Return to saucepan and stir over low heat until curd thickens and leaves path on back of spoon when finger is drawn across, about 2 minutes; do not boil.
• Divide curd evenly between 2 bowls. Add remaining 2 tablespoons sugar, then cream and milk to 1 bowl and whisk to combine. Cover and chill lemon curd and lemon cream until cold.
• Transfer lemon cream to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container. (Can be prepared 3 days ahead. Keep curd refrigerated. Keep ice cream frozen.)
• For Cookies:
• Preheat oven to 350°F. Butter nonstick cookie sheet. Combine first 4 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat; whisk in flour. Form 2 cookies by spooning 1 tablespoon batter for each onto prepared cookie sheet, spacing evenly. Bake until cookies are lacy and golden, about 10 minutes. Cool cookies on sheet just until firm enough to lift without breaking, about 30 seconds. Working quickly, lift 1 cookie from sheet, using spatula. Drape over inverted 3/4-cup custard dish. Gently flatten cookie on dish bottom; mold and crimp sides to form cup. Repeat with remaining cookie, returning cookie sheet to oven briefly if cookie hardens. Repeat baking and molding of remaining batter. Cool. Gently remove cookie cups from dishes. (Can be made 1 day ahead. Store airtight.)
• Stir lemon curd over low heat just until slightly warm. Place 1 cookie cup on each plate. Fill with scoops of ice cream. Spoon some lemon curd over. Sprinkle with berries.