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Stir well
Strain and allow to cool
Once cool, place into an ice-cream machine and churn for
40 minutes
INGREDIENTS:
Brandy Snaps
75g butter, melted
50g flour
75g icing sugar
62,5ml golden syrup
125g glucose
2,5ml vanilla essence
salt
METHOD:
Combine all the ingredients together to form a paste
Drop spoonfuls onto a non-stick baking sheet and bake at
200°C until mixture has spread and bubbled
Cut into desired shape while hot then allow to cool
Brandy snaps will become crispy when cool
TO SERVE:
Reheat malva pudding for a few minutes. Place a brandy snap
on top of warm pudding. Scoop the vanilla ice cream and place
onto plate and then use a second brandy snap to garnish. Serve
immediately.
desserts 58