Does this plugin support tiered recipes?
For instance, multiple sets of ingredeients and multiple imstructions –
Brandy Snaps with White Chocolate Mousse and Summer Berries
for the brandy snaps
½ cup golden syrup
1 tsp brandy (optional)
½ cup brown sugar
80g plain flour
1 tsp ground ginger
for the white chocolate mousse
½ tbsp gelatine powder
2 tbsp cold water
150g white chocolate
150ml cream, plus another 250ml for whipping
60g dark chocolate, melted – for around the top of the brandy snaps
mix of summer berries
icing sugar, for dusting
to make the white chocolate mousse
Start by making the white chocolate mousse – soak gelatine powder in the cold water to let it bloom.
Over a double boiler, melt white chocolate and 150ml cream. Keep stirring until all the chocolate has melted. Add bloomed gelatine into the hot mixture and stir until dissolved. Set aside to cool to room temperature.
In a stand mixer, whip the remaining 250ml cream to soft peaks.
Fold half of the whipped cream into the white chocolate mixture, then repeat until all the whipped cream is folded in. Transfer the white chocolate mousse to a piping bag, and place in the fridge for at least an hour to set.
to make the brandy snaps
Preheat the oven to 180C and lightly spray two cookie sheets with cooking spray.
Combine golden syrup, butter, brandy (if using) in a small saucepan over medium heat until the butter has melted. Stir to mix, but do not boil the mixture.
Add the brown sugar, flour and ground ginger and stir to combine.
Using a spatula, spread the mixture on baking trays and bake for 7 minutes.
Remove from the oven and cut out 7cm strips. Allow to rest for about 30 seconds to let it set up a bit – this is all about timing, so use your own judgment, then roll around cannole tubes, or the handle of a whisk (or cardboard bit of a clean kitchen paper roll, if you’re desperate).
Slide off the roll, then allow to cool on a wire rack.
Pipe melted dark chocolate along the top edge of the brandy snap.
Fill the brandy snaps with chilled white chocolate mousse, then top with summer berries.
Dust with icing sugar and serve immediately.
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