Belgian Waffles with Cream

Ingredients

• 300 g sour cherries
• 1 tsp Cornstarch
• 200 ml cherry juice
• 2 tbsp sugar
• 1 tbsp rum
• 1 tbsp Lemon Juice
• 100 g flour
• 150 ml whipping cream
• 2 egg yolks
• 1 tsp vanilla essence
• 40 g liquid butter
• 1 tsp lemon zest (unprocessed)
• 3 egg whites
• Salt
• 30 g sugar
• butter (for the waffle iron)
• 200 ml whipping cream
• 2 tbsp vanilla sugar
• powdered sugar (for dusting)
• vanilla ice cream (optional)
• chopped almonds (for garnish)

Instructions

1. 1.

   Wash, pit and drain the cherries for the compote. Mix the cornstarch with a little cherry juice. Bring the remaining juice with sugar, rum and lemon juice to a boil. Stir in the starch and remove from heat (if the compote is too liquid, add more starch). Fold in the cherries and let cool slightly.

2. 2.

   Sift the flour into a bowl and whisk in the cream, egg yolks, vanilla essence, butter and lemon zest. Beat the egg whites with a pinch of salt and sugar until very stiff and fold gently into the batter.

3. 3.

   Preheat the waffle iron and grease it with butter. Pour 2–3 tbsp of batter onto the iron, spread it out, cook each waffle in turn and keep warm at 80 °C in the oven with top and bottom heat.

4. 4.

   Whip the cream with vanilla sugar until stiff. Cut the waffles into triangles, split them horizontally, fill with whipped cream and dust with powdered sugar. Arrange on plates with compote and ice cream as desired. Sprinkle with almonds before serving.