Apple & Blackberry Tart
This classic tart uses a super simple method so you can create a delicious dessert in no time.
Did you know?
Legend states that the brandy snap was derived from the French gaufres or wafers that were made in the 14th century.
Chocolate, Cherry and Mascarpone Brandy Snaps
Desserts
An extra special dessert that can be prepared in advance and quickly finished off ready for service.
10 Servings
Ingredients
110g golden syrup
110g demerara sugar
110g butter
100g plain flour
125ml kirsch
50g caster sugar
250g cherries
240g Carte D’Or Chocolate Mousse
100 low-fat Greek yogurt
5g mint, to garnish
Method
- For the brandy snaps: preheat oven to 180C. In a heavy- bottomed saucepan, gently heat the golden syrup, demerara sugar and butter until the sugar has melted. Then add the flour and 5ml kirsch and cook for 3 mins. Remove from the heat and allow to cool slightly.
- Pinch a little of the mix at a time, roll into walnut-sized balls and place on a lined baking tray.
- Place in the oven and cook for 8mins, then remove and allow to cool slightly before placing around a cylindrical mould.
- Allow the snaps to set before removing from mould. Set aside until needed.
- Once the jackfruit is soft, use two forks to pull apart.
- For the cherry compote and purée: place the sugar, 70ml kirsch and 100ml water into a saucepan and bring to the boil. Cook until the sugar dissolves then reduce the heat to a simmer.
- Remove the stones from the cherries and add to the pan. Poach the cherries for 3 mins then remove half and set those aside. Continue to cook the remaining cherries for a further 5 mins until soft.
- Remove the pan from the heat and blend the cherry mix until smooth then allow to cool. Pour into a squeezy bottle and set aside until needed.
- For the mousse: place the Carte D’Or Chocolate Mousse mix into a bowl and add the milk.
- Whisk the mousse on a slow speed for 3 mins then increase the speed to high and whisk for a further 2 mins.
- Add the mascarpone and 50ml kirsch and whisk for a further 2 mins ensuring the mix is smooth. Spoon into piping bags.
- To serve: pipe the mousse into two brandy snaps and put on a plate. Place some of the cherries around the snaps then squeeze on some cherry purée. Spoon over some yogurt and garnish with mint.
