Ingredients

Ingredients For the brandy snap millefeuille

• 50g/2oz light soft brown sugar

• 50g/2oz golden syrup

• 50g/2oz butter

• 50g/2oz plain flour, sifted

• 1 tsp ground ginger

• 1 tsp ground black pepper

For the filling

• 1 tbsp icing sugar

• 2 free-range egg whites, whisked until soft peaks form when the whisk is removed

• 100ml/3½fl oz double cream, whipped until stiff peaks form when the whisk is removed

• 2 tsp stem ginger syrup, from a jar of stem ginger

• freshly ground black pepper

For the macerated strawberries

• 1 small punnet strawberries, hulled, chopped

• 2 tsp stem ginger syrup, from a jar of stem ginger

• 1 tsp freshly ground black pepper

• 1 vanilla pod, seeds scraped out

For the raspberry sorbet

• handful fresh raspberries

• 100g/3½oz frozen raspberries

• 1 tbsp icing sugar

• 1 tsp lemon juice

• 2 tsp water

To serve

• popping candy (available from sweet shops)

• freshly ground black pepper

Description

This Recipe Was Cooked By Amateur Chefs As Part Of The BBC's Step Up To The Plate Television Programme.

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