Belgian Waffles with Mascarpone and Honey
in Diana's Recipe Book
Average Rating:
(total ratings: 1)
Servings: 6 Comments:
True traditional Belgian waffles are leavened with yeast, not baking
powder. The rich creamy flavor of mascarpone cheese and earthy sweetness
of honey complement the crisp yeasty flavor of these light and airy
waffles.
Ingredients:
2 cups lukewarm whole milk (105 degrees F to 115 degrees F)
2 tablespoons honey
1 teaspoons dry active yeast
1/4 cup mascarpone cheese* (see note below about substitutions)
2 cups all-purpose flour
2 teaspoons ground cardamom
1 teaspoon salt
1/4 cup (1/2 stick) melted butter
3 large egg whites
Garnish:
Additional mascarpone, whipped* (see note below about substitutions)
Additional warm honey
Fresh berries
Instructions:
Mix first 3 ingredients in medium bowl to blend. Let stand until foamy,
about 10 minutes. Mix in mascarpone cheese* (see note). Mix flour and
salt in large bowl. Add yeast mixture; stir to blend. Fold in melted
butter. Cover and chill at least 1 hour or overnight.
Preheat oven to 200 degrees F (90 degrees C). Preheat Belgian waffle
iron according to manufacturer's instructions. Using electric mixer,
beat egg whites in large bowl until stiff peaks form. Fold egg whites
into batter. Spoon 1 cup batter onto belgian waffle iron; spread with
spatula. Cover and cook until golden and cooked through, about 4
minutes. Transfer waffle to baking sheet and keep warm in preheated 200
degree F (90 degrees C) oven. Repeat with the remaining batter, making 6
waffles total.
Place waffles on plates. Top with additional mascarpone cheese, warm
honey and fresh berries.
*Note: Mascarpone Substitutions:
1/4 cup Creme Fraiche, 1/4 cup ricotta cheese (whipped in blender until
smooth), or 1/4 cup cream cheese beaten with 2 - 3 tablespoons heavy
whipping cream may be substituted for the mascarpone cheese in this
recipe, if needed.
Makes 6 waffles.
Source
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