Raspberry and mulberry honey snap

Brandy snap basket made with honey (50g flour, 50g butter, 50g honey, 25g white sugar, 25g soft brown sugar, chopped crystallised ginger, ground ginger, juice of a lemon, spooned on to a Silpat and baked 7 mins at 180C) then draped over a non-stick tart dish until cooled. Filled with fresh Autumn raspberries, ice cream, grated dark chocolate and cream. Served wth a slice of honey-glazed pear (cut on a mandoline) with fresh mulberries.

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