Whole Wheat Waffles with Cherry Compote and Dark Chocolate Sauce
Healthy, because
Even smarter
These delicious waffles make for an impressive, indulgent brunch item but are relatively easy to make, coming together in under an hour.
Once you've mastered this recipe, try it out different variations of the compote. Strawberries and blueberries are particularly delicious in this recipe.
Ingredients
- For the waffles
- 3 eggs
- 150 grams Sour cream
- 60 milliliters Whipped cream
- 1 pinch salt
- 1 generous pinch ground cinnamon
- 1 splash lemon juice
- 30 grams sugar
- 200 grams Whole wheat flour
- 1 tsp Baking powder
- 30 grams melted butter (lukewarm)
- clarified butter (for cooking)
- For the sauce
- 300 grams fresh Cherries
- 150 milliliters black Currant juice
- 3 Tbsps honey
- 1 peeled ginger (thinly sliced)
- 1 Vanilla bean (halved lengthwise and seeds scraped out)
- 1 tsp Carob
- 20 grams Dark chocolate
- To serve
- powdered sugar (for dusting)
Preparation steps
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.
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.
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.
