Instructions: In a blender or food processor, puree the raspberries. Ladle the Creme Anglaise into the well of each dessert plate and rotate to coat the well completely. Pipe
the raspberry puree in concentric circles over the creme and run a toothpick in and out of the concentric circles.

Fill each waffle cone with the mixed berries and place on each plate.

Garnish each plate with 3 mint leaves and decorate with the flowers. Serve immediately.

YIELD: 6 SERVINGS

Creme Anglaise:
In a medium-sized saucepan, heat the milk on medium heat just to boiling.

In a medium-sized bowl, beat together the remaining ingredients with an electric mixer until begin to thicken. Add the hot milk very slowly on low speed.

Return the mixture to the saucepan and cook on low heat, stirring constantly, until begins to thicken. Remove from heat and set aside.

Makes
2 cups.

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