It's Still Pretty Cold, so why not Pretend it's Summer?

It's Still Pretty Cold, so why not Pretend it's Summer?

Check out this Recipe for Coconut Waffles with Mango and Vanilla Mascarpone

 

The cold weather might be dragging you down a little. If you’re missing summer, check out this recipe that’s sure to bring it back during breakfast.

For the waffles:

10oz/270g flour

2 tbsp sugar

4oz/100g desiccated coconut

7floz/200ml tepid water

7floz/200ml tepid beer

5floz/150g whipped cream

4oz/100g butter, melted

4 eggs separated

  • Sift the flour, sugar and ½ tsp salt together in a bowl and then mix in the desiccated coconut.
  • Stir in the water, beer, whipped cream, melted butter and egg yolks to make the batter.
  • Soft whip the egg whites and fold them through the batter, being careful not to over mix.
  • 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 about 4 minutes). The amount of batter you need will depend on the depth of your iron, so play around until you get the volume right.

For the vanilla mascapone:

5oz/150g mascarpone

5oz/150g double cream

Vanilla sugar to taste

  • Put the mascarpone into a bowl and loosen with a whisk.
  • Add the double cream and vanilla sugar and whisk until lump free and glossy.

To serve the waffles:

5oz/150g piece of fresh coconut or 5 tbsp desiccated coconut

Icing sugar

2 ripe mangos, peeled with a potato peeler then sliced into generous chunks

The pulp of 6 passion fruit

  • If using fresh coconut, then shave it into strips with a potato peeler.
  • Lay the strips out on a parchment-lined baking sheet and sprinkle generously with icing sugar.
  • Bake at 300F/150C/gas mark 2 for approximately 10 minutes, until golden.
  • If using desiccated coconut, put it in a heavy pan and stir in 1 tbsp icing sugar. Cook, stirring often, until the coconut is toasted brown.
  • Place a waffle on each plate and dust with icing sugar.

Spoon the mascarpone cream on top, place a few pieces of mango on this and then sprinkle over the toasted coconut and passion fruit pulp.

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