Crisp Dessert Recipes - Brandy Hazelnut Cones Recipe

Ingredients

• 4 eggs, separated

• 75 g/3 oz/1/3 cup caster (superfine) sugar

• 1 egg yolk

• 40 g/1/3 cup plain (all-purpose ) flour

• 40 g/1/3 cup corn flour (cornstarch)

• A pinch of salt

• 40 g/1 1/2 oz/3 tbsp unsalted (sweet) butter, melted

• 150 ml/2/3 cup double (heavy) cream

• 150 ml/2/3 cup hazelnut (filbert) yoghurt

• 15 ml/1 tbsp brandy

• 1 kiwi fruit, cut into 5 slices

• Toasted chopped hazelnuts, to decorate

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Method:

1. Line two baking (cookie) sheets with non-stick baking parchment. Whisk the egg whites until stiff and fold in half the caster sugar.

2. Whisk the five egg yolks with the remaining sugar until thick and pale. Sift the flours and salt over the surface and fold in with the butter. Fold in the egg whites.

3. Put five spoonfuls of the mixture well apart on each baking sheet and spread each one out slightly, still keeping it fairly round.

4. Bake in a preheated oven at 220°C/425°F/gas mark 7 for about 10 minutes or until lightly golden and turning brown at the edges. Lift off with a dish.