Oh dear, it’s been a crazy last few weeks with me travelling for work and trying to get all the Christmas stuff sorted for next week. Blogging has been on the back burner as I’ve hardly been home, unfortunately. And I miss sharing recipes.
When I started this blog, I never realised how much it would become a part of who I am. Last year, I posted a few recipes here and there, mostly for family and friends. Now, this humble blog has readers in over 100 countries.
Being a part of the food blogging community has given me a great sense of pride. If you’ve ever used a recipe from a blog, and it’s turned out perfectly – you’ll know what I mean. I am constantly in awe of the food bloggers around the world who research, test, photograph, painstakingly detail and then share their favourite recipes. There’s a generosity of spirit and a love of sharing good food.
So this Christmas, think of your favourite food bloggers. They’ll never ask for your gratitude, but I know my table has been enriched with their food and their stories. These days I cook from blogs more than I do from my cookbooks, and that’s saying something because I have a whole lot of cookbooks.
Anyway, here’s a recipe that’s great to share as a side to Christmas pudding, or any day of the week in summer – and don’t worry if you don’t have brandy, you don’t (really) need brandy to make brandy snaps.
- ½ cup golden syrup
- 100g butter
- 1 tsp brandy (optional)
- ½ cup brown sugar
- 80g plain flour
- ½ tbsp gelatine powder
- 2 tbsp cold water
- 150g white chocolate
- 150ml cream, plus another 250ml for whipping
- 60g dark chocolate, melted – for around the top of the brandy snaps
- mix of summer berries
- icing sugar, for dusting
- Start by making the white chocolate mousse – soak the gelatine powder in the cold water to let it bloom.
- Over a double boiler, melt white chocolate and 150ml cream. Keep stirring until all the chocolate has melted. Add bloomed gelatine into the hot mixture and stir until dissolved. Set aside to cool to room temperature.
- In a stand mixer, whip the remaining 250ml cream to soft peaks.
- Fold half of the whipped cream into the white chocolate mixture, then repeat until all the whipped cream is folded in. Transfer the white chocolate mousse to a piping bag, and place in the fridge for at least an hour to set.
- Preheat the oven to 180C and lightly spray two cookie sheets with cooking spray.
- Combine golden syrup, butter, brandy (if using) in a small saucepan over medium heat until the butter has melted. Stir to mix, but do not boil the mixture.
- Add the brown sugar, flour and ground ginger and stir to combine.
- Using a spatula, spread the mixture on baking trays and bake for 7 minutes.
- Remove from the oven and cut out 7cm strips. Allow to rest for about 30 seconds to let it set up a bit – this is all about timing, so use your own judgment, then roll around cannole tubes, or the handle of a whisk (or cardboard bit of a clean kitchen paper roll, if you’re desperate).
- Slide off the cannoli tube, then allow to cool on a wire rack.
- Pipe melted dark chocolate along the top edge of the brandy snap.
- Fill the brandy snaps with chilled white chocolate mousse, then top with summer berries.
- Dust with icing sugar and serve immediately.