Belgian Waffles With Triple Strawberry Topping
Treat yourself to a delightful breakfast or brunch with these homemade strawberry waffles. Fresh strawberry puree is cooked to a delightful thickness and paired with a strawberry-infused whipped cream for a burst of sweet fruitiness. Each crisp waffle serves as the perfect base for this delicious topping, creating a beautiful and flavorful dish that is sure to brighten your day.
— Constant Cookbook
Ingredients
- 1 lb. strawberries, hulled and pureed in a blender until smooth
- 1/3 cup sugar
- 1 cup heavy cream
- 5 Tbs. unsalted butter, melted
- 2 cups warm water (110° to 120°F)
- 2 1/2 cups Bellegem waffle mix
- 1 cup strawberries, hulled and sliced
Instructions
- In a saucepan over medium-high heat, combine the strawberry puree and sugar and cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Strain through a fine-mesh sieve into a bowl. Let the strawberry mixture cool slightly, then refrigerate until completely cool.
- In another bowl, whisk together 1/4 cup of the strawberry mixture and the cream until combined. Pour into a cream whipper and refrigerate until ready to use.
- Set a wire rack on a baking sheet and place in an oven. Preheat the oven to 200°F. Preheat a Belgian waffle maker according to the manufacturer’s instructions.
- Using the melted butter, warm water and waffle mix, prepare the waffle batter according to the package instructions. Pour about 1/3 cup batter into each well of the waffle maker. Close the lid and cook the waffles according to the manufacturer’s instructions. Transfer the waffles to the rack-lined baking sheet in the oven. Repeat with the remaining batter.
- Arrange the waffles on individual plates and drizzle with the remaining strawberry mixture. Top with the sliced strawberries and strawberry whipped cream and serve immediately. Makes 11 waffles.
- Williams-Sonoma Kitchen.
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