Recipe - Boo Hiss Get Your Chops Round This

2 Ready made brandy snaps
115 g Chocolate money; unwrapped ,
about
2 Egg yolks
1 teaspoon Icing sugar
1 tablespoon White wine
2 Lemons; plus finely grated
; , juice of
One half Lemon; zest of
300 ml Double cream
Christmas chocolate log;
roughly chopped
1 lg Gingerbread Christmas tree
1 113 gram pac hard boiled
sweets
1 cn Aerosol 'squirty' cream
2 Oranges; peeled and
; segmented
Icing sugar to dust

Preheat oven to 220c/425f/Gas 7.

1 Arrange the brandy snaps on a baking sheet, spacing them out well,
and place in the oven for about 30 seconds, or until they begin to
soften.

2 Remove from the oven and unravel each brandy snap. Press over
upturned greased ramekin dishes to make baskets and allow to cool.

3 Place the chocolate in a heatproof bowl, sit over a pan of simmering
water and allow to melt.

4 Turn the brandy snap baskets upside down and dip the edge in the
melted chocolate. Leave to set.

5 For the Syllabub: Place the egg yolks, 1 tsp icing sugar, white
wine, lemon juice and zest in a heatproof bowl, sit on a pan of
simmering water and whisk until light and fluffy.

6 Fill the brandy snap baskets with lemon syllabub and serve on
plates. Whisk 300ml/ One half pint double cream until soft peaks.

7 Carefully fold the chopped chocolate log into the whipped cream
with the remaining melted chocolate. Place the cooking rings on a
greased baking sheet, spoon in the chocolate mixture to fill, and
then chill until set.

8 Carefully remove the cooking rings and transfer onto plates to
serve. Put the gingerbread tree on a baking sheet lined with baking
parchment and cook in the oven for 35 minutes to warm through and
slightly soften.

9 Using a sharp knife, cut out a piece of the centre of the
gingerbread tree to make a 'channel'.

10 Grind the hard boiled sweets in a coffee grinder to make a fine
dust and sieve to remove larger pieces. Sprinkle dust in the
'channel' in the gingerbread tree to make an even layer.

11 Bake for 12 minutes, or until the dust has melted. Remove from
the oven and allow to cool. Remove carefully from the paper and serve
on a plate.

12 Place the orange segments on a baking sheet and dust with icing
sugar. Caramelise quickly using a blow torch, or under a hot grill.
Place a cooking ring on a plate and squirt some aerosol cream into
the bottom, layer on the orange segments, carefully remove the
cooking ring and serve immediately.

Converted by MC_Buster.

NOTES : Chef Tony Tobin

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.