Jaffa brandy snap towers
fresh valencia orange
reduced fat oil spread
¼ cup(s), (55g)
1½ tbs, (30g)
⅓ cup(s), (50g)
Pauls Mousse, Chocolate, Low Fat
2 tub(s), (124g)
2 x 3 second spray(s)
- Using a vegetable peeler, peel strips of rind from 1 orange. Using a small, sharp knife, remove any white pith from the rind and cut it into thin strips. (Alternatively, use a zester to remove zest from orange.) Use same knife to completely remove peel and pith from both oranges, then cut segments from between the membranes.
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray 2 baking trays with oil and line with baking paper.
- Combine spread, sugar, syrup and cinnamon in a small saucepan. Stir over low heat until sugar dissolves. Remove from heat and stir in flour. Use the back of a spoon to spread 2 teaspoons of mixture into small rounds on prepared baking trays (you will need 8 rounds). Bake for 5 minutes or until golden and bubbling. Cool snaps on trays.
- Place half of the brandy snaps on serving plates. Top with orange segments, half the mousse and remaining brandy snaps. Serve topped with remaining mousse and the orange zest.