Belgian Waffles with Hazelnuts, Strawberries, and Vanilla Bean Marscapone Cream
8 Belgian waffle triangles (recipe below)
1/4 cup whipping cream
1/4 cup marscapone, at room temperature
1 vanilla bean
4 tablespoons powdered sugar
1/4 cup hazelnuts, toasted and chopped.
1 cup strawberries, rinsed, pat dry, chopped
1. Beat whipping cream in a chilled bowl until soft peaks form. Add marscapone and beat until well combined. It’s imperative that it’s at room temperature or it will not fully incorporate.
2. Carefully split vanilla bean in half and scrape out the seeds. Add the seeds and powdered sugar to the cream mixture and beat for just a minute or so, until blended. Transfer to a pretty serving dish and keep refrigerated until ready to use!
3. Arrange waffles on a platter around the vanilla bean marscapone cream. Sprinkle with toasted hazelnuts and strawberries. Drizzle good maple syrup over the waffles and finish with a dusting of powdered sugar and perhaps a mint leaf or two.
To make the Belgian Waffles (fool-proof recipe from King Arthur Flour):
1) Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.
2) Stir to combine; it’s OK if the mixture isn’t perfectly smooth.
3) Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.
4) Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It took me 5-6 minutes.
5) Cut into four squares then cut each square in half to form eight triangles.
**It should be noted that I had leftover batter for this particular recipe. I could have probably made 6 squares instead of 4. Who doesn’t want Belgian waffle batter at the ready in their fridge? I wonder what I’ll come up with next time…