Waffle & Ice-cream Stacks with Chocolate Sauce
SERVES 4 (Makes 2 stacks)
PREP 25 minutes + 1 hour to rest
COOK 20 minutes + cooling
COST $2.95 a serve
Ingredients:
- 1¼ cups plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- Pinch of salt
- 3 eggs, separated
- ⅓ cup caster sugar
- 1 cup buttermilk
- ¼ cup water
- ¼ cup light olive oil
- 1.5 litres chocolate ice-cream
- Cooking oil spray
- 250g strawberries, halved
- 1 quantity Chocolate Fudge Sauce (recipe, right)
Directions:
- Combine flour, baking powder, bicarbonate of soda and salt in a large bowl. Make a well at centre of flour mixture. Using an electric mixer, beat egg yolks and sugar in another large bowl until thick and creamy. Gradually add egg yolk mixture, buttermilk, the water and oil into flour mixture; stir until smooth. Using a clean electric mixer, beat egg whites in a large, clean, dry bowl until stiff peaks form. Using a large metal spoon, fold egg whites through batter until just combined. Cover with plastic food wrap; chill for 1 hour. Transfer mixture to a jug.
- Meanwhile, line an oven tray with baking paper. Place in the freezer for 5 minutes to chill. Scoop ice-cream into 16 balls. Place on prepared tray; freeze until required.
- Preheat a waffle iron. Spray with oil. Pour over enough batter to just cover base of iron. Close waffle iron; cook for 2 minutes or until waffle is golden and cooked. Transfer to a tray. Repeat to make 10 waffles in total. Cool.
- For each stack, you’ll need 3 waffles (freeze remaining 4 waffles for another use). Place 1 waffle on a large serving plate. Top with 4 of the ice-cream balls. Repeat the layers, finishing with a waffle. Top with strawberries and sauce. Repeat with remaining ingredients to make another waffle stack. Serve at once.
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