Waffles with Raspberries and Cream
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
6
- Ingredients
- 3 large eggs (separated)
- ¾ cup milk
- 8 Tbsps unsalted butter (melted and cooled)
- ¾ cup Sour cream
- 1 ½ cups unbleached all-purpose flour
- ½ tsp baking soda
- 2 tsps Baking powder
- 1 Tbsp granulated sugar
- 3 cups fresh Raspberries
- 2 Tbsps bittersweet or semi-sweet Chocolate (shaved)
- For Whipped Cream
- 1 cup heavy whipping cream
- 1 Tbsp granulated sugar
- ½ tsp pure vanilla extract
Preparation
Kitchen utensils
1 Large knife, 1 Small knife, 1 Cutting board, 1 Egg piercer, 1 Tablespoon, 1 Pot, 1 Teaspoon, 1 Bowl
Preparation steps
1.
Preheat waffle iron or pan.
2.
In a large bowl, beat the egg whites until stiff peaks form. Set aside.
3.
In a large bowl, beat the egg yolks with a whisk. Beat in the milk, butter and sour cream. In a separate bowl or over a sheet of waxed paper, sift the dry ingredients together. Add the dry ingredients to the wet ingredients and beat until just blended. Using a rubber spatula, gently fold in the egg whites.
4.
Coat the hot waffle iron with non-stick cooking spray. Pour batter into each waffle mold. Cook waffles according to manufacturer's instructions until cooked through and golden brown, approximately 3 to 4 minutes. Repeat process until all the batter is gone.
5.
For Whipped Cream:
6.
Chill a metal or glass bowl in the freezer.
7.
Add whipping cream to the chilled bowl. Beat cream on high speed until it begins to thicken. Add sugar, and vanilla. Continue beating until stiff peaks form.
8.
Serve waffles hot, garnish with fresh raspberries, whipped cream and shaved chocolate.
