Western Star Butter Christmas Recipes Western Star Butter Baking and Desserts Recipes Western Star Butter Snacks, Sides & Starters Recipes Western Star Butter Main Meals Recipes Western Star Butter Sauces Recipes Western Star Butter Cooking with George Calombaris Recipes

Strawberry Snap Baskets

Print the Strawberry Snap Baskets recipe…

Print

Serves: 8

Ingredients:

Brandy Snap Baskets

  • 120g Western Star salt reduced butter
  • 2/3 cup soft brown sugar
  • 4 tablespoons golden syrup
  • 1 cup plain flour
  • 1/4 teaspoon vanilla essence

Strawberry Mousse Filling

  • 125g white chocolate, chopped
  • 50g Western Star salt reduced butter
  • 50ml (2 1/2 tablespoons) Strawberry liqueur
  • 2, 60g eggs, separated
  • 1, 60g egg white, extra
  • 1/3 cup (100ml) thickened cream
  • 1 1/2 tablespoons castor sugar
  • 1/3 cup fresh strawberry puree

Strawberry Sauce

  • 50g Western Star salt reduced butter
  • 2 tablespoons sugar
  • 1/4 cup strawberry jam
  • 2 tablespoons Strawberry liqueur
  • 1/2 cup fresh strawberry puree
  • 1 teaspoon lemon juice
  • 2 teaspoons arrowroot

Method:

Brandy Snap Baskets

Place butter, sugar and golden syrup in a pan and heat gently until sugar has dissolved.

Cool for 1 minute, stir in sifted flour and vanilla essence.  Transfer to a bowl and chill for 30 minutes.

Preheat oven to 180°C.

Cut 2x20cm squares of baking paper and place on a baking tray.

Divide the brandy snap mixture into 8 even size pieces and roll into round balls.

Place one ball on baking paper squares, then flatten into a circle with moistened fingertips.  Bake for 5-6 minutes or until lightly browned.

Have ready 8 pyrex glasses or teacups (I use aluminium dariole moulds) upside down on the work surface.

Allow biscuits to rest for one minute after baking, then carefully drape over each cup using the baking paper as a cover, press gently into a basket shape.

Remove baking paper and re-use for remaining baskets.  Leave baskets on mould until cold and set into shape.

Bake 2 baskets at a time in this manner to make 8 baskets.

Strawberry Mousse Filling

Place the white chocolate and butter in a heatproof bowl over a pan of just simmering water until melted.

Remove from heat and cool slightly. Stir in the egg yolks and Strawberry liqueur.

Beat cream until soft holding peaks form, fold into chocolate mixture.

Beat egg whites until stiff, add sugar and beat until a smooth meringue forms.  Fold into chocolate mixture with the strawberry puree.  Spoon mixture into snap baskets.  Refrigerate until set.  Serve with warm strawberry sauce.

Strawberry Sauce

Melt butter in a small saucepan, add sugar and strawberry jam, stir until smooth.

Blend strawberry liqueur, strawberry puree, lemon juice and arrowroot together.

Stir into butter/sugar mixture over a low heat until sauce is smooth and thickened.

To Garnish

Swirl strawberry sauce and some cream on the base of individual serving plates. Use a toothpick to “draw” patterns by blending the two sauces.  Place a prepared strawberry snap basket on plates.  Decorate with a strawberry fan.  Serve remaining strawberry sauce and cream in small serving jugs.