Coconut Waffles with Vanilla Mascarpone, Mango and Passion Fruit
Waffles are one of all-time my favourite things, especially for brunch. For a variation, replace the desiccated coconut with polenta and serve with bacon and maple syrup.
I’m afraid you’ll need a waffle iron to make this recipe.
|For the waffles:|
|200ml||tepid beer or ale|
|150ml||double cream, lightly whipped|
|100g||unsalted butter, melted, plus extra for brushing|
|For the topping:|
|icing sugar for dusting|
|2||ripe mangoes, peeled with a potato peeler, then sliced into generous chunks|
|6||passion fruit, pulp|
|For the vanilla mascarpone:|
|vanilla sugar, to taste|
You will need a waffle iron.
To make the vanilla mascarpone, put the mascarpone into a bowl and loosen it with a whisk. Add the double cream and some vanilla sugar and whisk until lump free, thick and glossy.
To make the waffles, sift the flour, sugar and salt into a bowl and stir in the desiccated coconut. Gently whisk in the water, beer, whipped cream, melted butter and egg yolks. In a separate bowl, whisk the egg whites until they form soft peaks and then fold them through the batter, being careful not to overmix.
To cook the waffles, heat your waffle iron and brush it lightly with butter. Spoon in some of the batter and spread it almost to the edge of the waffle pattern, then close the lid and cook until golden. This should take 4 minutes or so. The amount of batter you need will depend on the depth of your iron so play around until you get the volume right. This recipe makes 10-12 waffles. You will want more than one!
To serve, place a waffle or two on each plate and dust with icing sugar. Put a spoonful of the mascarpone cream on top, place a few pieces of mango on this and then drizzle over the passion fruit pulp.