Blueberry Compote with Strawberries and Stroopwaffles

Standard

(OK, i made up this recipe so i dont really have a name for it 🙂 )

SERVES 4

INGREDIENTS
1 tub Marscapone Cheese
6 Stroopwaffles (4 whole and 4 halves)
4 Large strawberries chopped into segments
4 twists of lemon peel (for garnish)

Bluberry Compote Ingredients & Method
1 cup blueberries
1 tsp corn flour
1 1/4 C water
1/4 C castor sugar
grated juice and rind of one lemon

– Combine cornflour & castor sugar & water in a saucepan and heat on a medium heat until water clears
– Add the blueberries, lemon rind and juice
– Cook over low heat until mixture thickens
– Place aside to cool a bit

METHOD
– Place a whole stroopwaffle on a dessert plate
– Spread (generously) 1TBls of marscapone
– Place a spoon of bb compote onto the marscapone and add some chopped strawberries
– Place a half Stroopwaffle on top with a dollop of marscapone
– Garnish with a lemon peel

tip: you should have some syrup of the blueberry compot left which can be drizzled on the plate – just adds to the presentation 🙂

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