Sat, 25 May 2024
INGREDIENTS:
White chocolate cremeux
215g of good quality white chocolate
110g fresh cream
185g set yoghurt
A tub of bee pollen
For The Brandy Snap Biscuit:
100g butter
100g golden syrup
100g sugar
100g plain flour
1tsp ground ginger
1tbsp lemon juice
METHOD:
1). Melt the white chocolate slowly in a bowl over boiling water and add the cream. Allow this to
cool and combine with the yoghurt gently and place into the refrigerator covered overnight to
firm up.
2). Wash the strawberries and remove the green tops, cut in bite sized pieces and place in a
bowl.
3). For the biscuit, preheat the oven to 180c. Place the butter, sugar and golden syrup into a pot
and warm gently until all is melted. In a bowl add the flour and ginger and make a well, and add
the hot ingredients and mix well with a wooden spoon for a few minutes until combined. Add the
lemon juice and finish mixing.
4). On a baking tray with greaseproof paper add a teaspoon size dollop of mixture and space
them out well as they will spread out and cook for 8 minutes until nice and golden, allow to cool
slightly and then shape into the desired shape and allow to cool .if not using straight away store
in an airtight container for up to 5 days.
5). To plate up, place a tiny amount of the cremeux onto a plate and then sit the brandy snap
biscuit on top, this will stop it moving and then place a large tablespoon of the cremeux onto the
basket. Next add the chopped strawberries and sprinkle with the bee pollen on top. Garnish with
lovely edible flowers.
