Dulce de Leche Layered
Brownies with Crème
Fraîche and Berry Caviar
Sugar Bowl Bakery
16 Sugar Bowl Bakery*
1 cup dulce de leche
1 cup crème fraîche
1 pint fresh raspberries,
crushed lightly to
Place each brownie bite upside down on a plate.
Use a thin knife to slice in half horizontally.
Carefully lift off the top layer. Spread with about
1 tablespoon dulce de leche. Replace the top layer.
Top each brownie bite with a dollop of crème
fraîche and garnish with crushed raspberries.
Makes 16 servings.
* Brands may vary by region; substitute a similar product.
Pride Packing Co./Blossom Hill Packing Co.
1 cup firmly packed light
1/2 cup water
2 tablespoons almond-or orange-flavored
Combine sugar and water in a saucepan and bring to
a boil over medium-high heat. Boil for 1 minute, then
remove from heat. Once cool, add liqueur. Cover
tightly and refrigerate.
4 large fresh, ripe Mary’s
4 fresh, ripe Mary’s
4 fresh, ripe Blossom
Remove skins from fruit by peeling or blanching. Slice
fruit. To prevent browning, drop cut fruit into a bowl
containing 1 quart ice-cold water and 1 tablespoon
lemon juice for 3 minutes. Drain fruit and place in a
clean bowl. Pour the chilled syrup over the fruit, cover
tightly and marinate for 30 minutes.
1 tablespoon lemon juice
2 cups cold heavy
1/2 cup orange blossom
or clover honey
Prechill a large mixing bowl and beaters. Whip cream
on medium speed until it begins to thicken. With the
mixer running, pour honey in a thin stream into the
cream. Beat until soft peaks form. Cover and refrigerate until ready to serve.
8 shortcake biscuits,
purchased or homemade
Slice shortcakes in half horizontally, layer with fruit
and top with whipped cream. Makes 8 servings.
Brands may vary by region; substitute a similar product.