John Myers
Contents
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Ingredients
Pineapple yogurt ragout:
- 100 g Sugar
- Pinch of salt
- 1 Organic lemon zest
- 1 Egg
- 1 Egg yolk
- 150 g Flour
- 0,25 tsp Tartar baking powder
- 90 ml Seltzer water
- 0,5 Pineapple fresh, ripe
- 50 g Sugar
- 1 Pck. Burbon vanilla sugar
- 300 g Greek yogurt
Nutella cream:
- 400 ml Cream
- 100 g Nutella room temperature
Instructions
Waffle dough:
- Separate the egg, wash the lemon, dry it, rub it off. Beat the egg whites. Butter, sugar, salt, 1 teaspoon lemon zest (save the rest for the pineapple) and beat the 2 egg yolks until very creamy. Mix the flour and baking powder and stir into the butter mixture alternately with the seltzer. Then fold in the egg whites and place the dough in the refrigerator for at least 30 minutes.
- Have the waffle iron ready. Ideally one for the typical shape of Belgian waffles, otherwise a conventional one is also possible. The shape doesn't make the taste .......
- Approx. Put 3 tablespoons of batter in the iron and fry the waffles until golden brown. Serve slightly warm and sprinkle with grated almonds or powdered sugar.
Pineapple yogurt ragout:
- While the dough is cooling, peel the pineapple, remove the dark knobs and the inner core and cut into small cubes - except for a few pieces for decoration.
- Mix the yoghurt, sugar, burbon vanilla sugar and remaining lemon zest well. Squeeze the grated lemon and add the juice to the yogurt. Season again to taste and refrigerate until the waffles are ready.
Nutella cream:
- Also prepare the dough well during the cooling time ....., namely, whip the cream very stiff and only then add the Nutella (please do not from the refrigerator). Open again thoroughly until the two have combined well. Keep refrigerated until the waffles are ready.
Annotation:
- If you double the amount of dough, the number of eggs increases to a total of 3 whole eggs and NOT to 2 eggs and 2 egg yolks.
Nutrition
Serving: 100gCalories: 303kcalCarbohydrates: 25.4gProtein: 3.2gFat: 21g
