Herb waffle with cress

Ingredients for 2 servings:

• 15 g liquid plant cream
• 1 egg yolk
• 1 pinch of salt
• 50 g milk
• 15 g cream
• 50 g wheat flour type 1050
• 3 g baking powder
• 1 egg white
• 1 pinch of salt
• 1 bowl of cress
• Fat for the waffle iron

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 48 minutes

Makes one large waffle

In a mixing bowl, combine the vegetable cream, egg yolk, a pinch of salt, milk, and cream. Stir in the flour and baking powder to form a smooth batter. Cover the batter and let it rest for 15 minutes. Preheat the waffle iron. Beat the egg whites with a pinch of salt until stiff peaks form and pour onto the batter. Trim the cress, including the light-colored stems, and fold them into the batter along with the beaten egg whites. Grease the waffle iron, pour in the batter, and bake until light brown. Cooking times may vary depending on the appliance. Halve the waffle and serve. If you like, make your own dip to go with it.