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Lemon Cream Waffles with Berry Sauce
MyCookbook Recipe Database
MyCookbook Member: Jan Last
Recipe Category: Breakfast
Recipe Preparation Level: moderate
1 pkg active dry yeast
1/4 cup very warm water
1 1/2 cups sour cream, room temperature
1/2 cup lemon juice, room temperature
2 egg yolks
6 Tbsp melted butter, cooled
3 cups flour
6 Tbsp sugar
1 Tbsp grated lemon peel
1 tsp salt
1 pint raspberries
2 cups canned black currants in syrup
2 pints sliced strawberries, sliced
2 Tbsp cornstarch
2 Tbsp cold water
2 Tbsp Grand Marnier
4 egg whites, room temperature
Dissolve yeast in warm water in large bowl. Whisk in sour cream, lemon juice, eggs, egg yolks and butter. Stir in flour, 1/2 the sugar, lemon peel and salt until just mixed. Let rise until doubled in bulk, about 45 minutes.
Combine raspberries, currants and half the strawberries in a medium saucepan. Cook covered over medium heat until fruit is very soft, about 15 minutes. Press throug a sieve; return to saucepan, stir in remining sugar. Dissolve cornstarch in cold water; stir into fruit mixture. Cook, stirring constantly, until mixture thickens and bubbles for 2 minutes. Stir in remining strawberries and Grand Marnier. Let cool to room temp.
Stir down batter. Beat egg whites in medium bowl until stiff but not dry; fold into batter. Lightly oil belgian waffle iron, heat. Use 3/4 cup batter in iron. Sprinkle waffles with powdered sugar; top with berry sauce.
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