Crushed biscuit base & whipped vanilla cream cheese, served in a verrine with berry compote and almond praline
Crush the biscuits so that they resemble a coarse crumble. Melt the butter and mix with the crushed biscuits. Set this mixture aside.
Use a spatula to work and soften the cream cheese and then mix in the icing sugar and vanilla, followed by the cream. Place into piping bags and set aside.
Place the berries into a saucepan with the sugar, bring to the boil and simmer for 10-15 minutes until reduced by half.
In a clean pan, heat 175g of caster sugar and 75ml of water until you obtain a pale amber caramel.
Remove the pan from the heat and leave the caramel to rest for 2-3 minutes, before pouring onto a paper-lined baking sheet. Before the caramel cools down completely, sprinkle with the flaked almonds. Lay another sheet of baking paper on top and use a rolling pin to roll out to an even thickness. Leave to set away from moisture until needed.
Sprinkle the buttery biscuit into the base of the verrine, pipe the cream cheese on top, spoon the berry compote over and place a shard of the praline on top.
«You can vary the toppings by swapping the berry compote for a salted caramel sauce or changing the almonds for hazlenuts or pistachios. »