Waffles are a quick treat everyone loves.
The juju of these waffles is in blackcurrants. Roni Lehti
Blackcurrant tastes good in both waffle and whipped cream.
Chef Risto Mikkolan in the recipe, a blackcurrant-white chocolate mousse is mixed over the waffles, melting just right on top of the warm waffle.
Waffle dough is much thicker than pancake batter. When making the dough, remember to put a lot of melted butter in it, not oil. The melt can only be finally mixed into the dough.
Allow the dough to soak in at least half an hour before baking.
A quick and easy treat for Valentine’s Day.
The pretense of white chocolate mousse takes so long that today you can replace it with just whipped cream.
Blackcurrant waffle
3 dl milk, hand warm
1 pss yeast
100 g of butter, melted
2 dl sugar
2 eggs
400 g of wheat flour
200 frozen blackcurrants
a pinch of salt
In addition:
waffle iron
1. Mix milk, sugar, eggs and yeast. Add wheat flour, mix.
2. Add to the melted butter, blackcurrants and a pinch of salt. Stir the mass evenly and let rise twice.
3. Bake on a waffle iron.
Blackcurrant-white chocolate mousse
1.5 dl whole milk
4.5 dl of cream
350 g of white chocolate
150 g of blackcurrant puree or puree
1 sand leaf
1. Beat the cream into a loose foam. Put the gelatin leaf to soak in cold water.
2. Boil the milk, add the dissolved gelatin leaf and pour over the chocolate. Emulsifies evenly.
3. Add the blackcurrant puree and finally add the whipped cream. Be careful not to mix too much so as not to cut the cream. Let settle overnight.
Cardamom honey
2 dl running honey
0.5 dl whole cardamom seeds, crushed
1. Put the honey and crushed cardamom seeds in a saucepan, bring the honey to a boil and allow to cool.
2. Use flavored honey as you would with regular honey.