1 snap mixture:
60 g unsalted butter
60 g sugar
250 g golden syrup
1 tbsp brandy
1/2 tbsp lemon juice
60 g flour
1 tbsp ginger powder
1 tuile mixture:
120 g sugar
120 g egg white
120 g unsalted butter
100 g flour
1 figs:
1 fresh fig per serve
1 icing sugar
1 to serve:
1 mascarpone
1 orange sauce
Directions
To make wafers: process all the snap and tuile ingredients,
separately, in a food processor until smooth. Mix the two together
and spread thinly and evenly onto teflon biscuit trays. Cook in a
preheated 200C oven until golden brown. Remove the trays, cut the
wafers into rounds with a 10cm biscuit cutter and cool. To cook figs:
halve figs, sprinkle with icing sugar and place under grill. To
serve: sandwich 2 wafers with a generous amount of mascarpone. Serve
with figs and orange sauce.
Typed for you by Sherree Johansson
Servings: 1 servings
Mascarpone With Wafers~ Caramelised Fresh Fig Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into ancient history, in truth as far back as early Egypt, and maybe further still. However, mostly, these ancient cook books were just very basic pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are a few tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Much later, in Roman times a roman called Apicius created a collection of documents which described recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and dessert, a style of dining still practiced today. Aspicius informs us how the Romans used many different herbs and spices, including a few that will be familiar to modern chefs for example basil, rue and dill. Later on, in the 15th century, people returning from the crusades brought us many new foods and herbs from Arab countries, including coriander, basil and rosemary. These new herbs and spices was responsible for an increase in recipe publications, many of which are kept safe in private libraries. Over the succeeding few hundred years, the rich and powerful families of the West tried to offer the most extravagent meals, and as a consequence, the best cooks and their recipes increased in prestige. Even so, it was during the nineteenth century that haute cuisine and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing the recipes of their peers. When we get to the twentieth century, cookery books are starting to become popular mostly as a result of more people being able to read, people having more leisure time and a general increase in wealth. The TV revolution gave us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like those on our site. |
We hope you enjoy this Mascarpone With Wafers~ Caramelised Fresh Fig recipe.
