A crisp brandy snap filled with chantilly cream and served with a spiced plum coulis and seasonal berries.
Preheat the oven to 180'C.
Melt the butter, sugar, brandy and golden syrup together. Sift in the flour and the ground ginger and mix until smooth and shiny.
Refrigerate until firm and then roll into small balls.
Place on a silicone baking sheet, leaving plenty of space between each ball as they will spread out as they cook.
Transfer to the oven and bake for 6-8 minutes.
Remove from the oven and allow to cool slightly before rolling around the handle of a spoon to make a cigar shape.
Remove the stones from the plums and cut into small pieces.
In a stainless steel pan heat the caster sugar until you have a caramel. Add the star anise, cinnamon and butter. Remove from the heat and add the plums. Coat the plums in the caramel and allow the caramel to cook the plums until soft. remove the spices and puree the plums with the caramel in a food processor. Pass the coulis through a fine sieve.
Split the vanilla pod in half lengthways and remove the seeds. Add this to the cream with the icing sugar. Whisk until the cream is thick and has soft peaks. Transfer to a piping bag.
To serve: Fill the brandy snaps with the chantilly cream. Pour a small pool of the coulis onto the plate. Arrange the brandy snaps alongside and carefully place the berries around the plate. Finish with a dusting of icing sugar.
«Be certain to leave enough space between the balls of paste before baking in the oven.»