SERVES6
COOKING TIME25 minutes
PREPARATION TIME20 minutes
- ¼ teaspoon vanilla extract
- 150g frozen blackberries
- ¼ cup dark brown sugar
- 75g flaked almonds
- freshly ground black pepper, to taste
- ¼ cup sugar
- 1 egg
- 1 tablespoon flour
- 200g King Island Dairy Seal Bay Triple Cream Brie, at room temperature
- Combine blackberries, brown sugar and vanilla in a saucepan and cook, stirring regularly, until sugar dissolves.
- Bring to the boil and simmer for 5 minutes without stirring, until syrupy. Refrigerate to cool.
- Combine egg, flour, sugar and extra vanilla together with a fork until smooth. Mix in almonds. Spoon tablespoons of mixture onto baking paper-lined oven trays, allowing room for spreading. Flatten into rounds with a spatula.
- Bake at 160°C for 12-15 minutes until golden brown. Working quickly, carefully remove wafers and mould around a rolling pin, allowing to cool and set into a curved shape. Serve King Island Dairy Seal Bay Triple Cream Brie with Blackberry Compote, Vanilla Almond Wafers and a sprinkling of freshly ground black pepper.
- Tip: Wafers can also be made into long thin biscuit shapes instead of rounds.
WHITE WINESCroser NV
Petaluma Chardonnay
Petaluma Chardonnay
Croser NV