Ripple Wreath with Bulla Thickened Cream

Cooking Directions

• Using a large bowl whip 3 tubs of Bulla Thickened cream until soft peaks form.
• Pre line a 30cm round baking tin with baking paper.
• Using two ripple biscuit and place ½ a Tbsp of whipped cream between the biscuits and sandwich. Place another ½ tbsp of whipped cream on top and place sideways along the circumference of the tin.
• Repeat step three until all the circumference has been covered with biscuits.
• Using a palette knife spread a thin layer of cream over the biscuits and place in the fridge for at least 6 hours, or overnight. Place remaining cream in the fridge with cling wrap.
• Flip with ripple wreath onto a serving platter cream side down.
• Using the remaining cream, spoon a small amount of cream on the top of the wreath and spread evenly down the sides of the biscuit. This can be achieved with either a palette knife or teaspoon. Repeat until all sides of the wreath have been covered with cream.

ASSEMBLY / FINISHING

• Decorate the top of the wreath with berries, mint, coulis and dust with icing sugar.
• Cut into individual servings and enjoy!