GLUTEN-FREE ALMOND LACE WAFERS
Sometimes a creamy dessert, like the Raspberry Mousse we have here, is all the better for a little company - which is where these crunchy Almond Lace Wafers come in.
While not dissimilar to classic Brandy Snaps, these Almond Lace Wafers are, of course, gluten-free.
They’re quick to make, keep well, and add just the right crunchy contrast to a mousse, fool or other cream-based dessert.
The finishing touch, you could say.
And if by chance there are any left over, they’re not half bad with a strong coffee either.
Jan
ALMOND LACE WAFERS
Makes around 25
110 gm unsalted butter
110 gm blanched almond meal
110 gm caster sugar
1 tablespoon Revenge gluten-free plain flour mix
2 tablespoons pure cream
½ teaspoon vanilla paste
Preheat the oven to 180°C and line 2 oven trays with baking paper.
Melt the butter in a saucepan on low heat. Add remaining ingredients and stir until fully mixed. Remove from the heat.
Using a half tablespoon measure dollop 5 or 6 amounts of the mixture, well-spaced apart, onto the first lined oven tray.
Bake for 7 to 9 minutes. Meanwhile place 5 or 6 dollops of batter on the second tray.
As the first tray cooks the batter will spread to at least double in size, turn a caramel colour and bubble vigorously. (That’s lace-making in action.) Watch carefully to avoid overcooking. When the wafers are nicely browned remove them immediately and put the next batch in the oven.
Cool the cooked wafers for 1 minute.
Using a wooden spoon or other utensil with a tubular handle about 12mm in diameter, quickly roll each wafer around the handle, forming a loose cylinder, before removing it to a rack to cool.
You’ll find there’s a sweet spot – a point when the wafers are hot enough to curl into a roll, but cool enough to hold their shape. If they start to harden before you’ve rolled them all, return them to oven for a minute to soften.
Continue the cooking and rolling processes, re-using the paper and trays, until all the batter has been used.
Cool the lace wafers on a rack and store them in an airtight container.
They will keep for several days or even a week.
RASPBERRY MOUSSE
Serves 8
500 gm frozen raspberries
2½ leaves titanium gelatine
1 cup cold water
200 gm caster sugar
2 large egg whites, at room temperature
300 ml thickened cream
250 gm fresh raspberries (optional)
Place frozen raspberries in a large bowl and allow to defrost at room temperature, for 2-3 hours.
Set aside 100gm of defrosted raspberries and mash with a fork. Set aside. Puree the remaining raspberries with 100gm of the sugar. Strain the puree through a fine sieve into a large bowl.
Take half the pureed raspberries and warm gently, either in a microwave or on the stovetop.
Place the gelatine leaves in water, meanwhile, and allow to stand until softened, about 5-10 minutes.
Remove gelatine from the water and squeeze out any excess. Whisk it into the warmed raspberry puree, then recombine with remaining puree.
Combine the egg whites and remaining 100gm sugar in a mixing bowl over a pot of simmering water and stir constantly with a whisk until the mixture is warm to the touch.
Remove the bowl from the heat and with a hand-held electric beater whip the whites until stiff and glossy. Fold the egg whites into the puree.
Whip the cream until firm and fold into the raspberry mixture.
Distribute the reserved mashed raspberries between 8 small bowls. Fill each with a layer of mousse. (Or use one large serving bowl.)
Refrigerate until set, for 4 hours, or preferably overnight.
Serve mousse topped with fresh raspberries (optional).