Waffles with whipped raspberry panna cotta and liquorice sauce
Heavenly raspberry cream on crispy waffles! The liquorice lover can also top it off with a mild and tasty liquorice sauce. Instead of gelatine, gelling (or jelly) sugar is used in the panna cotta. It is a vegetarian option that can be bought in most grocery stores.
Ingredients
Panna cotta
|
Raspberries
|
150 g |
|---|---|
|
Whipped cream
|
300 ml |
|
Jam sugar
|
150 ml |
Liquorice sauce
|
Soft liquorice
|
40 g |
|---|---|
|
Whipped cream
|
60 ml |
|
Milk
|
60 ml |
|
Caster sugar
|
45 g |
|
Light syrup
|
50 ml |
|
Salt
|
1 pinch |
|
A few drops of black food colouring (optional)
|
Waffles
|
Flour
|
120 g |
|---|---|
|
Baking powder
|
2 tbsp |
|
Water
|
150 ml |
|
Salt
|
1 pinch |
|
Whipped cream
|
200 ml |
|
Butter
|
25 g |
Instructions
Panna cotta
Liquorice sauce
Waffles
To serve
Recommended information
Serving suggestion
Waffles with whipped raspberry panna cotta and liquorice sauce
How to make waffles gluten or dairy-free?
For gluten-free waffles, simply use an alternative flour: our top three picks that work really well in this recipe are oat, buckwheat, or brown rice flour. For a dairy-free option, you can replace the cream with coconut cream. While this will add a coconutty taste to the waffle, it pairs well with the rest of the dish’s flavour. Another option is to use chickpea water: simply drain the liquid from a can of chickpeas, add a small amount of cream of tartar (about 1/8 of a teaspoon) and beat with a hand mixer until stiff peaks start to form (about three to four minutes).
What are some variations or twists that can be added to the recipe?
Alternate your raspberry panna cotta with a ginger-mint combo, a surprisingly delicious partner to the strong taste of liquorice. Using a pestle and mortar, crush two large bunches of mint leaves and about five centimetres (or more, depending on your taste) of ginger into a pulp and squeeze the paste through a cheesecloth. Add the essence to the pot and simply follow the same recipe.
When should I flip my waffle iron?
Flip your iron as soon as you have closed the lid. This will ensure that the batter spreads evenly, the secret to a perfectly cooked waffle that is melt-in-your-mouth fluffy on the inside and beautifully crisp on the outside.
Should waffles be hard or soft?
The perfect waffle should always be fluffy as a cloud on the inside, and crispy to golden perfection on the outside. The contrasting textures, combined with toppings that range from simple to decadent, is what makes this confection a firm favourite for many.
Don’t look further for a unique and delicious twist on traditional waffles
There are waffles, and then there are our raspberry panna cotta and liquorice waffles. A combination that is as striking in flavour and texture as it is in presentation, this golden treat with its soft pink panna cotta peaks and inky black sauce is a feast for all the senses.
The perfect waffle for a dinner party
Cutting the waffles into bite-sized pieces before adding the toppings is a great idea for more sophisticated dinner parties. Serve them on skewers and you have a finger-food dessert that will be the talk of the town.
The best beverage pairings for raspberry and liquorice
A refreshing ginger and mint or fruitier raspberry and rhubarb mocktail are both great pairings for this dessert. Both will offset the liquorice notes perfectly, but in completely different ways.
For the ginger-mint mocktail, simply add thinly sliced ginger, fresh mint (lightly bruise the leaves to release those minty flavours), lime juice, ginger beer, and soda water to a pitcher with crushed ice.
For the fruitier version, make a simple syrup of raspberries, rhubarb, water, and sugar (cook for five minutes, steep for a further five minutes and strain). Now combine ½ dl of the syrup with three tablespoons of lime juice, sparkling water, and crushed ice.
Store the dish like this
Freshly baked waffles should ideally be refrigerated within two hours of making them. Make sure they have cooled down and place them in either resealable plastic bags, an airtight container, or both. Storing them for more than three days is not recommended as they will start to dry out and bacteria can start to form. This recipe is also great for freezing: simply wrap the leftovers in clingfilm and freeze for up to three months.
