Triple Cream Brie with Blackberry Compote and Vanilla Almond Wafers

Combine blackberries, brown sugar and vanilla in a saucepan and cook, stirring regularly, until sugar dissolves. Bring to the boil and simmer for 5 minutes without stirring, until syrupy. Refrigerate to cool. Combine egg, flour, sugar and extra vanilla together with a fork until smooth. Mix in almonds. Spoon tablespoons of mixture onto baking paper-lined oven trays, allowing room for spreading. Flatten into rounds with a spatula. Bake at 160°C for 12-15 minutes until golden brown. Working quickly, carefully remove wafers and mould around a rolling pin, allowing to cool and set into a curved shape. Serve brie with Blackberry Compote, Vanilla Almond Wafers and a sprinkling of freshly ground black pepper.