Waffle Napoleons With Raspberry Cream
These delightful Raspberry Cream Napoleons are a treat for the eyes and the taste buds. Layers of heart-shaped waffles sandwich a luscious raspberry cream made with fresh raspberries, cream, and yogurt. Topped with a dusting of confectioners' sugar and a medley of fresh berries, this dessert is as beautiful as it is delicious. Perfect for a special occasion or to impress guests at a gathering, these napoleons are sure to be a hit.
— Constant Cookbook
Ingredients
- 2 pints raspberries
- 2⁄3 cup sugar, plus more as needed
- 2⁄3 cup heavy cream
- 2⁄3 cup plain low-fat yogurt
- 18 heart-shaped buttermilk waffles (see related
- recipe at right)
- Confectioners' sugar for garnish
- Raspberries and blueberries for garnish
Instructions
- In a food processor, combine the raspberries and the 2⁄3 cup sugar, and pulse until the berries have broken down and the mixture is liquefied. Pass the mixture through a fine-mesh sieve set over a bowl, pressing with a spatula. Taste and add more sugar, if needed. Transfer 2⁄3 cup of the puree to a small bowl; reserve the remaining puree for garnish.
- Add the cream and yogurt to the 2⁄3 cup puree and stir to combine. Transfer the mixture to a chilled thermo whipper canister and assemble according to the manufacturer's instructions for cold applications. Refrigerate for at least 30 minutes or up to 2 hours.
- For each napoleon, place 1 heart-shaped waffle on a plate. Shake the thermo whipper canister back and forth 4 to 6 times, then dispense a small amount of the raspberry cream into a bowl to test the consistency. If the cream doesn't hold its shape, shake the canister again. Dispense about 2 Tbs. raspberry cream onto the waffle. Repeat the layering, then top the second layer with another waffle. Garnish the napoleons with confectioners' sugar, the reserved raspberry puree, raspberries and blueberries. Serves 6.
- Williams-Sonoma Kitchen
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