Whole Wheat Waffles with Cherry Compote and Dark Chocolate Sauce

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Whole Wheat Waffles with Cherry Compote and Dark Chocolate Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
For the waffles
3
150 grams
60 milliliters
1 pinch
1 generous pinch
ground Cinnamon
1 splash
30 grams
200 grams
1 teaspoon
30 grams
melted Butter (lukewarm)
Clarified butter (for cooking)
For the sauce
300 grams
fresh cherries
150 milliliters
3 tablespoons
1
peeled Ginger Slice (thinly sliced)
1
Vanilla bean (halved lengthwise and seeds scraped out)
1 teaspoon
20 grams
To serve
Powdered sugar (for dusting)

Preparation steps

1.

For the waffles: Separate the eggs. Whip the egg yolks in a bowl with the sour cream, heavy cream, salt, cinnamon and lemon juice. Whip the egg whites until very stiff, gradually sprinkling in the sugar. Fold the flour, baking powder and egg whites into the sour cream mixture then stir in the lukewarm butter.

2.

Heat a waffle iron, brush with butter and pour in 2-3 tablespoons batter. Cook until golden brown, approximately 3 minutes. Repeat with the remaining batter. Let the waffles cool on a wire rack.

3.

For the sauce: Rinse the cherries, remove the stems, halve and pit. Heat the currant juice in a medium saucepan. Add the honey, ginger, vanilla bean pod and vanilla bean seeds. Stir in the locust bean gum, bring to a boil and boil for 3-4 minutes over low heat, stirring constantly. Remove the vanilla bean pod and ginger. Add the chocolate and let melt. Add the cherries, set aside and let cool slightly. Pour into bowls. Dust the waffles with powdered sugar and serve with the cherry sauce.