Belgian waffles

You will definitely like these waffles!

Recipe by:

kismet.cake

Ingredients

Waffles

flour

200g

7oz

0.80cup

13.40tbsp

cornstarch

20g

0.70oz

1.34tbsp

baking powder

0.14oz

0.27tbsp

salt

0.07oz

0.13tbsp

sugar

230g

8.05oz

1cup

15.41tbsp

eggs

300g

10.50oz

1.20cup

20tbsp

butter

80g

2.80oz

0.32cup

5.36tbsp

sour cream

100g

3.50oz

0.40cup

6.70tbsp

Method

Cooking instructions

Whip the eggs and sugar until the "ribbon", the mass increased in volume, became fluffy, light, if you raise the whisk, the flowing mass forms a trace-tape on the surface.
Mix the dry ingredients with a whisk, pour into the egg mass, mix gently with a spatula, keeping the volume. Melt the butter, pour in portions, stirring with a spatula, stir in sour cream at the end.
Bake in a waffle iron until tender, brush with vegetable oil. I put two tablespoons of dough on the mold, done in five minutes.

Enjoy the waffles!

Recipe source

Method

Confit

While the biscuit is baking, prepare the confit. Soak the gelatin in water. Grind the peeled kiwi in a blender. We need the puree.
Combine the puree with sugar and simmer over the fire for several minutes. This is a required step.
Into the hot mixture we introduce the dissolved gelatin, and yes, the gelatin can be brought to a boil by dissolving, it will not lose its properties. The mixture can be slightly tinted. I dyed it with natural dyes.
Now take the strawberries, and cut into small cubes.
I cooked confit 2 times, if you want to cook confit for the whole volume at once - just take only 2 times more.
Pour the confit into a 16 cm mold, if you have a different diameter - just take a mold a couple of centimeters smaller than the biscuit.
Put the strawberry on top and send it all to the freezer to freeze.

Strawberry mousse

Before pmaking the mousse, I advise you to cut the biscuit, then there may not be enough time for this. I cut the edges of the biscuit.
When everything is ready, we start making the mousse. I took the frozen strawberries and boiled it with sugar. Blend everything in puree. Those. frozen strawberries are losing their color, I have tinted them.
Pre-soak the gelatin in water and dissolve on the heat or in the microwave.
Add the gelatin to the strawberry mixture, stirring all the time.
Remove all this to cool down to 86F and whip the heavy cream (from 33%). Whip until soft peaks. Don't overwhip!
Now add the cream to the cooled strawberry base a couple of times, and the mousse is ready.

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