Brandy Snaps with Lemon Cream and Berries

Name: Brandy Snaps with Lemon Cream and Berries
Prep time: 1 h 10 min
Yield: 8
Ingredients: 250g Westacre cream cheese block, softened; 300ml Farmdale Thickened Cream; 1 cup Barker's Lemon Curd; 8 Brandy Snaps (128g pack); 250g punnet strawberries, quartered; 2 tbsp chopped mint leaves; 125g blueberries, to serve

How to make Brandy Snaps with Lemon Cream and Berries

Prep Time: 10 minutes, plus 1 hour chilling | Serves: 8

Ingredients

250g Westacre cream cheese block, softened
300ml Farmdale Thickened Cream
1 cup Barker's Lemon Curd
8 Brandy Snaps (128g pack)
250g punnet strawberries, quartered
2 tbsp chopped mint leaves
125g blueberries, to serve

Method

1. Place cream cheese in a large mixing bowl. Beat with a hand mixer on medium speed until completely smooth and free of lumps.

2. Add thickened cream and beat for 1-2 minutes on medium speed until thickened (do not over-whip). Stir in lemon curd and mix with a spatula until combined.

3. Transfer the lemon cream mixture to a piping bag and chill for 1 hour before piping into the brandy snap rolls.

4. Top with strawberries and a sprinkle of chopped mint.

5. Serve with blueberries.

Tip: Keep the lemon cream mixture in the refrigerator until ready to pipe. Use any extra lemon cream for cake fillings or as a topping for muffins.