| 151 | 152 | 153 | 154 | 155 |
| 1 | 176 | 352 | 527 | 703 |
|
Chocolate Waffles With A Fresh Raspberry Syrup
1
1
1
1
2
1
1
1
5
2
1
2
1
2
−1/2 Cup Flour
Tablespoon Baking powder
/4 Teaspoon Salt
/3 Cup Melted semisweet chocolate
Egg yolks
Teaspoon Vanilla
3/4 Cup Milk
/2 Cup Melted butter; plus
Tablespoon Melted butter
Egg whites
/2 Cup Sugar
Pint Fresh raspberries
Dash Grand Marnier
Cup Sweetened whipped cream
Shaker of powdered sugar
In a mixing bowl combine flour, baking powder and salt. In another bowl beat
the chocolate, egg yolks and vanilla slightly. Beat the milk and 1/2 cup of
the butter into the egg mixture. Fold the flour mixture into the egg
mixture. Stir until combined yet still slightly lumpy. In a small bowl beat
the egg whites until stiff peaks form. Gently fold beaten egg whites into
batter, leaving little fluffs of egg whites. Pour 1 cup batter onto grids of
a preheated, lightly greased waffle iron (grease the waffle iron with 2
tablespoons of the butter, in all). Close lid quickly; do not open during
baking. Bake according to the manufacturer's directions for the waffle iron.
In a saute pan, melt the remaining butter. Add the sugar, stirring
constantly until the sugar dissolves, about 1 minute. Add the raspberries
and saute for 2 to 3 minutes. Remove from the heat and add the Grand
Marnier. Flame the liquor and continue to cook for 1 minute. Serve the
waffles with the raspberry syrup and sweetened whipped cream. Garnish with
powdered sugar. This recipe yields 4 servings.
Chocolate Waffles With A Fresh Raspberry Syrup
125
Page
Quick Jump
|