- 140 g all-purpose ﬂour
- 200 ml cream
- 2 egg yolks
- 30 g butter
- 1 vanilla bean (divided)
- 2 egg whites
- 160 g sugar (divided)
- 1 lemon (juice and zest)
- ½ orange (juice and zest)
- 150 g blueberries (frozen)
- 250 g blueberries (fresh) salt
- butter for greasing confectioner's sugar for garnish
standing mixer or hand mixer with beaters, ﬁne grater, large bowl, spatula, large saucepan, waffle maker
Zest lemon and orange and set aside. In a standing mixer, add ﬂour, cream, egg yolk, butter, part of vanilla bean, part of lemon zest, and a pinch of salt. Beat until a smooth, even dough forms. Transfer to a bowl and set aside.
Add egg whites and part of sugar to standing mixer with a fresh bowl and beat until stiﬀ peaks form.
In a large bowl, fold egg whites and sugar into rest of the batter.
For the blueberry sauce, caramelize remainder of sugar in a large saucepan over medium-low heat for approx. 3 – 5 min., stirring constantly. Deglaze with lemon and orange juice. Then, add frozen blueberries, remainder of vanilla pod, and zest from lemon and orange and continue to cook for approx. 5 – 7 min. until sauce thickens.
Add fresh blueberries to pan and continue to cook for another 1 – 2 min.
Preheat a waffle maker and grease with some butter. Pour some of the batter into waffle maker and cook for approx. 3 – 4 min. or until golden brown. Serve straightaway with blueberry sauce. Garnish with confectioner’s sugar, if desired.
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