Berry Cream Ruffles
|Strawberries||4 Cup (64 tbs)|
|Blueberries||1⁄2 Cup (8 tbs)|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Icing sugar||1 Tablespoon|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Corn syrup||50 Milliliter|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Chopped almonds||3 Tablespoon|
|Brandy/Vanilla 2 ml||1⁄2 Teaspoon|
Wafers: In heavy saucepan, combine sugar, butter and corn syrup;bring to boil over medium heat, stirring constantly.
Remove from heat.
Combine flour with nuts; add to sugar mixture along with brandy and mix well.
Drop batter, 1 rounded tsp (5 mL) for each wafer, to form three rounds about 3 inches (8 cm) apart on greased (not nonstick) baking sheet.
Bake 1 sheet at a time, in 350Ã‚Â°F (180Ã‚Â°C) oven for 6 to 8 minutes or until golden brown and bubbles break but don't fill in.
Let cool for about 1 minute or until easily lifted with wide spatula.
Remove 1 wafer at a time to rack; using both hands, quickly pinch edges to create ruffled appearance.
(If wafer becomes too brittle, return to oven briefly until pliable.) Repeat with remaining batter to make 12 wafers.
(Wafers can be stored for up to 2 days in an airtight container.) Set aside 2 strawberries (halved) and 8 blueberries for garnish.
Slice remaining strawberries.
To assemble: For each serving, spread 2 tbsp (25 mL) cream over 1 wafer on serving plate.
Top with some of the strawberries and a few blueberries, then 2 tbsp (25 mL) cream.
Top with second wafer and repeat layers.
Top with third wafer.
Garnish each serving with whipped cream, icing sugar, halved strawberry and 2 blueberries.