This versatile waffle recipe, from The Modern Pantry, is perfect for breakfast and if you swap the coconut for polenta and serve with bacon and maple syrup you’ll have a deliciously indulgent brunch too. You’ll need a waffle iron for this recipe
Preparation time
30 minutes
Cooking time
4 minutes
Ingredients (makes 10 - 12 waffles)
- 150gmascarpone cheese
- 150ml double cream
- Vanilla sugar, to taste
- 270g plain flour
- 2 tbsp sugar
- 1/2 tsp salt
- 100g desiccated coconut
- 200ml tepid water
- 200ml tepid beer or ale
- 150ml double cream, lightly whipped
- 100g unsalted butter, melted, plus extra for brushing
- 4 eggs, separated
- Icing sugar for dusting
- 2 ripe mangos peeled with a potato peeler, then sliced into chunks
- Pulp of 6 passion fruit
Method
Step 1: Put the mascarpone into a bowl and loosen it with a whisk. Add the double cream and some vanilla sugar and whisk until thick, lump-free and glossy.
Step 2: Sift the flour, sugar and salt into a bowl and stir in the coconut. Gently whisk in the water, beer, cream, melted butter and egg yolks. In a separate bowl, whisk the egg whites until they form soft peaks then fold them into the batter, being careful not to over-mix.
Step 3: Heat your waffle iron. Spoon in some of the batter, spreading it almost to the edge of the waffle pattern. Close the lid and cook for four minutes or until golden. The amount of batter you’ll need will depend on your iron.
Step 4: Dust your waffle with icing sugar. Put a spoonful of mascarpone on top, artfully add some mango then drizzle with the passion fruit pulp.
From The Modern Pantry by Anna Hansen (£25, Ebury Press)
