Blackberry Cinnamon Shortcakes
"Recipe source: Coyote Cafe cookbook. Here are the links for the #recipe43807 and #recipe43808 as stated in recipe."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (247.9 g)
- Calories 470.6
- Total Fat - 19.4 g
- Saturated Fat - 11.7 g
- Cholesterol - 68.1 mg
- Sodium - 117.3 mg
- Total Carbohydrate - 74.2 g
- Dietary Fiber - 6.9 g
- Sugars - 61.8 g
- Protein - 5.4 g
- Calcium - 217.1 mg
- Iron - 1.8 mg
- Vitamin C - 13.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl toss berries with one cup sugar, 1/2 teaspoon vanilla, the brandy and the water; cover with plastic wrap and let sit at room temperature for at least 3 hours.
Step 2
In an electric mixer whip cream to soft peaks and then add 1/2 cup sugar, the crema and 1 teaspoon vanilla and beat again until firm peaks are formed. Refrigerate.
Step 3
Cut the cooled shortcakes in half and place bottom half on desert plates; pour the berry brandy juice over shortcake; and then scoop blackberries on top of shortcake and cover with the whipped cram and then cover with the top half of the shortcakes. With plastic squeeze bottle draw the cajeta carmel in zig zag lines across top of shortcake and then garnish with mint sprig if desired.
Tips
No special items needed.
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