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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 eggs
    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
    Vegetable oil
    powdered sugar

    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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