Ashley gets creative with this artistic pud. Will her flair win the day and the Come Dine With Me Sunderland crown?
Serves 5 Ingredient:
Method: How to make brandy snap cups with blackberry and lemon ice 1. To make the blackberry and lemon ice, dissolve the sugar in 125ml water over a low heat, stirring occasionally. Bring to the boil and boil hard, without stirring, for 2 minutes. Remove from the heat and leave to cool. 2. Puree the blackberries and lemon juice in a blender or food processor. Add the cooled syrup to the fruit and blend together thoroughly. Press through a fine sieve into a freezer-proof container and cover with a lid. Freeze for 3-4 hours until slushy, then remove and smash with a fork to break up the ice crystals. Return to the freezer for a further 4 hours. 3. To make the brandy snap cups, preheat the oven to 190ºC/gas mark 5. Sift the flour, ginger and cream of tartar into a bowl. Put the butter, sugar and syrup in a small pan over a low heat and stir until the sugar dissolves. Cook gently for a minute then remove from the heat and stir in the flour mixture until smooth. 4. Spread half the brandy snap mixture over a shallow non-stick baking sheet. Bake in the centre of the oven for 5-7 minutes or until the mixture has spread thinly across the baking sheet and has become brown and bubbly in places. 5. Remove from the oven and while still warm, cut into roughly 21x 6cm rectangles – make a template from baking parchment or cardboard if you like. Working very quickly, roll the rectangles into cylinders and place inside a 6cm plain cutter for 30 seconds to set the shape. Gently ease out of the cutter and put aside while another four cylinders are created. If the biscuit becomes too hard, pop back in the oven for a few seconds until softened. 6. Spread the remaining brandy snap mixture over the baking sheet and cook for 5-7 minutes as before. Whilst still warm, cut out five discs using the 6cm plain cutter and five small discs using a 3cm cutter. Cut five 10cm discs out of the remaining biscuit to form saucers for the cups and put on a baking tray lined with baking parchment. 7. Return the 6cm discs to the oven for a few seconds until warm. Immediately press the brandy snap cylinders into the warm biscuits to make cup shapes. Put on the saucers. Return the smaller discs to the oven for a few seconds then place one in the overlapping crease of each cup and bend backwards to make handles. Chill in the freezer until hard. 8. To serve, scoop the blackberry and lemon ice into the brandy snap cups. Top with whipped cream and serve immediately. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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