Almond Thins with Crème Fraîche, Strawberries and Beaujolais Syrup

If you're looking for a great dessert, dainty and tasty as can be, look no further. I present to you a sweet little creation that you can offer your guests at the end of a dinner party, without worrying that some of them will object. There's no such thing as 'too full' when this baby comes around! 
It's light as can be and full of flavor thanks to the wonderful almond thins from Belgian biscuit master, Jules Destrooper. Like all of their products, these beautiful little biscuits are made with only the best ingredients and according to their secret family recipe. 
The almond biscuits are delightfully studded with slivers of almonds from Valencia. Combine them with a sweetened vanilla crème fraîche, ripe strawberries and a reduction of Beaujolais wine and you'll be in dessert heaven!

Bon Appétit!

Almond Thins with Crème Fraîche, Strawberries and Beaujolais Syrup
Serves 3
150ml Beaujolais wine
60g sugar 
small stick of cinnamon
90g crème fraîche
2 tbsps powdered sugar
seeds of 1/2 vanilla pod
5 small strawberries, halved

First make the wine syrup by putting the wine, sugar and cinnamon in a small pan, stirring and bringing this to the boil. Lower the heat to about medium and allow the wine to reduce to a thick syrupy consistency. This will take approximately 20 minutes. Make sure you stir every now and then. Remove the cinnamon stick once thickened. In the meantime, whisk the crème fraîche with the powdered sugar and the vanilla seeds. To serve, simply arrange the cookies in a neat little row with a bit of the sweet cream in between, the strawberries on top and a good drizzle of the Beaujolais syrup. Serve, smile and enjoy!

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