Butterscotch Midsummer Wreath With Whipped Cream And Fresh Berries

Butterscotch

• 3/4 cup (165 g) butter
• 1½ cups (300 g) brown sugar
• 3/4 cup (180 ml) heavy cream
• pinch of salt

Whipped Cream

• 1 cup (240 ml) heavy whipping cream
• 1 tablespoon powdered sugar

Butterscotch Æbleskiver

• 1 cup (140 g) all-purpose flour
• 1 cup (160 g) fine semolina flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup (50 g) granulated sugar
• 3 large eggs
• 1½ cups (360 ml) milk
• ½ cup (120 g) sour cream
• 2 tablespoons melted butter + more for the pan
• ½ cup (120 ml) Butterscotch (above) or store-bought
• 2 cups (300 g) mixed berries
• Edible flowers such as strawberry, chamomile, and cornflowers, for garnish (optional)

Butterscotch

Combine the butter, brown sugar, heavy cream, and salt in a medium pan over medium heat. Bring to a boil and let boil for 10 minutes. Remove from the heat and set aside to cool to room temperature. Makes about 11/2 cups (600 g).

Whipped Cream

In a medium bowl, whip the cream and powdered sugar with an electric mixer until medium to stiff peaks form. Transfer the mixture to a piping bag and refrigerate until ready to use.

Butterscotch Æbleskiver

Combine the flour, semolina, baking powder, salt, and granulated sugar in a large bowl and mix well. Set aside.

In another bowl, lightly stir together the eggs, milk, sour cream, and 2 tablespoons of melted butter with a fork. Pour the mixture over the dry ingredients and stir quickly until just combined. Gently fold in the ½ cup (120 ml) of butterscotch and try not to stir the batter again after this.

Heat the æbleskiver pan over low to medium heat with about ½ teaspoon of butter in each cavity. Using an ice cream scoop or a spoon, fill each cavity almost to the top.

Cook until a crust forms on the batter. Using a thin wooden skewer, turn the æbleskiver 90°, letting the batter spill over. Once a skin has formed, the æbleskiver will turn easily. Turn again in a different direction and then a last time to close up the sphere. Spin the æbleskiver around until evenly golden brown and a toothpick inserted into it comes out mostly clean.

Place the æbleskiver in a circle on the outer edge of a plate. Add another circle inside and a third circle balancing on top in between the first two rings. Using a piping bag with a small tip, pipe the butterscotch randomly on and around the wreath. Place the mixed berries all over and around the æbleskiver wreath. Decorate with edible flowers (if using). Serve the remaining berries on the side along with the whipped cream.