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These strawberry mousse stuffed brandy snaps are absolutely delicious. The spiciness and lemon taste of the ginger in the brandy snaps combined with the fluffy and creamy strawberry mousse really does compliment each other. When the brittle brandy snap breaks with your bite and blends with the strawberry mousse it is just bliss. Yum!
Strawberry mousse stuffed brandy snaps
This strawberry mousse stuffed brandy snap recipe is a combination of two of The Yum Yum Club’s earlier recipes. The brandy snaps were made separately as was the strawberry mousse. It was whilst eating the mousse, that was made after the brandy snaps, that I thoughts, “hang on…”, and the rest, they say, is history.
Instead of simply duplicating both recipes on this post I’ve added a photograph of each and linked this to the original post. Here you can see my description of each recipe along with a few interesting facts. Combined there is the delicious recipe for strawberry mousse stuffed brandy snaps. Yum!
One point to note, however, is both of these recipes can be served and eaten on their own. Further, the brandy snaps have a good 7-day shelf life so it may be worth making these first and storing them. The mousse can then be made on the day it will be served.
Below the link to each recipe is the normal nutritional information and the printable recipe.
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1. Brandy snaps
a) Link to the brandy snap post
Ginger brandy snaps
b) Nutritional values
c) Printable recipe
Crunchy and sweet ginger brandy snaps. A delicious sweet on their own or stuff with cream and sprinkle with icing sugar to make a fantastic dessert. Yum!
- 0.5 cup butter Metric 100 grams
- 0.5 cup sugar Metric 100 grams
- 0.75 cup plain flour Metric 100 grams
- 1 lemon
- 4 tbsp maple syrup
- 2 tsp ground ginger
- 2 tsp brandy
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First, preheat the oven to 200C / 180C Fan / 400F
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Gather all of the ingredients together.
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Add the sugar, butter, brandy, and syrup to a medium saucepan.
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Heat the sugar, butter, and syrup to over low heat until the sugar has dissolved. Do not boil and burn.
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Sieve the flour and ground ginger into the sweet mixture and also add the lemon zest.
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Mix this well to a thick consistency. Make sure there are no lumps.
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Using a teaspoon, spoon dollops of the sweet mixture onto the lined baking trays. Ensure there is plenty of space around each spoonful as the mixture will spread when baking. You may need more than one baking tray.
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Now, place the baking tray in the oven and bake for 7-10 minutes or until the ginger brandy snaps are slightly bubbling and colored.
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Once cooked, remove from the oven and leave for 3-5 minutes to cool. Once the ginger brandy snaps can be lifted from the paper with a pallet knife then remove and gently fold around the handle of a wooden spoon, or similar.
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And that's it. Once cooled remove from the spoon handle and enjoy. Delicious ginger brandy snaps ready to eat or fill with cream. Yum!
2. Strawberry mousse
a) Link to the strawberry mousse post
Strawberry mousse
b) Nutritional values
c) Printable recipe
Is there anything more tempting than a fluffy and creamy strawberry mousse. Fresh strawberries and cream mixed together to form a sweet pot of joy. Yum!
- 1.25 cups whipping cream Metric 300 ml
- 1 lb fresh strawberries, keep 4 aside for garnish Metric 450 grams
- 1 cup granulated sugar Metric 250 grams
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Gather all of the ingredients together.
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Wash and slice the strawberries.
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Add the strawberries to a kitchen blender.
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Add the sugar to the strawberries.
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Blend the strawberries and sugar together.
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Pour half of the strawberry and sugar blend evenly into 4 small glasses or ramekins. Place these in the fridge.
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Pour the cream into a mixing bowl.
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Whisk the cream until thick and until it holds firm.
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Add the remaining strawberry blend to the cream and fold in together.
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Pour the fluffy and creamy strawberry mousse mixture into the glasses and garnish with sliced strawberries. Cool in the refrigerator is you have time and then serve and enjoy. Yum!
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