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WEEK 21

Brussels waffles with Ruby chocolate mousse
and red fruit

For 4 servings | Preparation: 1 hour - Cooking time: 15 minutes 

Ingredients

Additional kitchen equipment

Ingredients

For the Brussels waffles 
480g self-raising flour 
pinch of salt 
160g butter 
4dl water 
4dl milk 
4 eggs 
20g yeast 

For the Ruby chocolate mousse 
please refer to recipe 19 
350g Ruby chocolate 
2 egg yolks 
2 whole eggs 
100g caster sugar 
1/2 l cream + bit extra 
1 leaf of gelatine 

For the finishing touch 
1dl raspberry coulis 
1 punnet of raspberries 
1 punnet of blackberries 
1 punnet of blueberries 
1 punnet of pineapple strawberries and regular strawberries 
sprinkle of icing sugar 

Additional kitchen equipment

whisk 
sifter 
waffle iron 

STEP ONE

Start by preparing the Ruby chocolate mousse. You can find the details in recipe 19.

STEP TWO

Then turn to the waffle batter. Separate the eggs. Mix the 4 egg yolks, milk, water and yeast in a mixing bowl and combine well using a whisk. Sift in the self-raising flour, add the pinch of salt and mix well. Melt the butter and stir it into the batter as well. 

STEP THREE

Whisk the egg whites until soft peaks have formed and spoon them into the batter. Cover the bowl with a clean tea towel and leave to rest for at least 20 minutes in a warm spot. Bake the waffles on high for 7 or 8 minutes. 

STEP 4

Put a waffle on each plate and sprinkle with icing sugar. Garnish with the raspberry coulis, some of the red fruit and the Ruby chocolate mousse.