Crispy raspberries shortcakes with maple cream
20
0
4
No
Ingredients
- 250 ml (1 cup) of 35% whipping cream
- 45 ml (3 tablespoons) of maple syrup
- 3 drops of vanilla
- 12 sweet waffles (such as Pizelles)
- 500 ml (2 cups) of raspberries
- 60 ml (1/4 cup) of roasted almonds sticks
Preparation
Side-by-side mode
- Whip the cream at high speed with an electric mixer until firm tips are obtained.
- At low speed, add maple syrup and vanilla.
- Set a waffle on each plate. Spread 30 ml (2 tablespoons) of whipped cream over each. Divide half the raspberries over the whipped cream. Repeat a second time, then cover with a last waffle. Garnish each shortcake with whipped cream, almonds and one raspberry.
Did you know that...
The best way to freeze raspberries is to dry them well after washing, spread them out on parchment paper for 1 hour in the freezer, then place them in an airtight container or bag, removing as much air as possible from the inside.
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