You may also like
Categories:
raspberries caster sugar whipping cream powdered gelatin vanilla butter eggs flour baking powder milk icing sugar
Viewed: 97 - Published at: 8 years agoIngredients
- 250 g raspberries
- 115 g caster sugar
- 250 ml whipping cream
- 1/2 tsp powdered gelatin
- 1/2 tsp vanilla extract
- 60 g butter or margarine
- 2 None medium eggs
- 125 g plain flour
- 1/2 tsp baking powder
- 125 ml milk
- 1 tbsp icing sugar
Method
- For the raspberry cream, mix 1/4 cup sugar with the raspberry puree. Put the bloomed gelatin in a heat-proof bowl and place over a hot water bath to melt. Allow to cool a little then mix the gelatin into the whipped cream. Add the vanilla extract and sweetened raspberry puree and place the bowl in the refrigerator.
- For the waffles, cream the butter with 2 tbsp of sugar until the mixture is light and fluffy. Beat in the eggs, individually. Sift the flour with the baking powder and gradually add to the mixture, alternating with the milk to create a batter. Pour the batter into the waffle maker. When the waffles are cooked, remove them and allow to cool. Meanwhile, make the spun sugar decoration by heating 1/4 cup of sugar in a non-stick frying pan until it melts into a golden brown caramel, then use a fork to create different spun sugar shapes. Place the sugar decorations onto parchment paper to cool.
- Use a heart-shaped cookie cutter to cut individual hearts out of the cooked waffles. Next, spoon the raspberry cream into a piping bag and pipe a large dollop onto half of the waffle hearts, then place a second heart on top to create a waffle sandwich. Put the waffles on a plate and sprinkle with powdered sugar, the reserved raspberries and the spun sugar, then serve.
