prep time: 1 hour + rest
cooking time: 45 minutes.
Serves four.
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Material
cocoa powder, for dusting
sliced strawberries, for serving
crushed roasted hazelnuts, for sprinkling
mint sprigs for decoration
Waffle
200 ml lukewarm milk
30 grams soft icing mix
20 grams yeast
Separate 4 eggs at room temperature
250 grams self rising flour
200ml sparking water
125 grams butter, melted
2 teaspoons vanilla extract
pinch of salt
Strawberry-Lemon Sauce
250g punnet strawberries, peeled, chopped
2 tbsp water
2 tbsp icing sugar
1 tablespoon lemon juice
chantilly cream
300 ml thick cream
2 tbsp caster sugar
½ tsp vanilla extract
chocolate sauce
100 ml olive oil
100 grams dark chocolate
1 tablespoon cocoa powder
60 ml thick cream
15 grams butter
3 tablespoons softened icing sugar
Method
1. To make the waffle batter, mix milk, icing sugar and yeast in a bowl. Keep aside for 10 minutes or until foam appears.
2. Beat the egg whites until stiff peaks form.
3. Place the flour in the bowl of an electric mixer. Add milk mixture and mix slowly. With the motor running, slowly add the sparkling water. Add egg yolks, butter and vanilla. Fold in the egg whites in three batches. Keep the batter aside in a warm place for 1 hour to rest.
4. Meanwhile, to make the strawberry-lemon sauce, stir all the ingredients over low heat until the strawberries are soft. Cook on low flame until it thickens. Using a stick blender, blend the mixture until smooth.
5. To make the Chantilly cream, mix all the ingredients together in a large bowl until stiff peaks form.
6. To make the chocolate sauce, stir all ingredients in a heatproof bowl over a saucepan of simmering water until melted, smooth, and mixed.
7. Grease the waffle maker and pour the batter into the depressions. Cook according to manufacturer’s instructions.
