Waffles with Blueberry, Apple Compote & Cinnamon Marscapone

Combine the mascarpone, honey and cinnamon in a medium bowl with a spoon. Cover and place in the fridge to chill.

For the apple compote combine granny smith apples, blueberries, lemon juice and sugar in a large saucepan. Place over a low heat for approx. 10min stirring gently and occasionally until apples are tender but not soggy. Remove from heat, set aside to cool completely. (Makes around 400g).

Pre-heat your waffle maker.

For the waffles place the milk, vegetable oil, and egg together in a medium bowl and whisk together.

In a separate, large sized bowl, combine self-raising flour and sugar.

Slowly pour the liquid mixture into the dry mixture and mix well with a spoon.

Pour 1/4 cup of batter into your waffle maker and cook for 3-4 minutes or until waffle is golden brown. Carefully remove and place onto serving plate.

Repeat steps with remaining batter till finished.

Top with a scoop of frozen yoghurt, 2 tablespoons compote, maple syrup and cinnamon. Serve immediately.

Excess compote can be stored in the fridge covered for up to 1 week.

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