How about serving freshly baked waffles with a little twist on a cool autumn day? This combination of waffles, caramel, chocolate and apples is absolutely fantastic!
This is what you need
Waffle batter
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4.5 dl wheat flour
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6 tbsp sugar
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1 tsp baking powder
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1 tsp cardamom
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1 tsp cinnamon
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2 tsp vanilla sugar
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4 dl milk
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2 dl kefir
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5 eggs
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100g melted butter
Caramel
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100g sugar
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25g butter
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200g cream
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250g white chocolate
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2.5g Maldone salt
Chocolate mousse
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3 dl cream
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60g egg yolk
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60g sugar
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20g water
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160g dark chocolate
Apple compote
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5 apples
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50g sugar
How to do it
Waffle batter
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Mix together all the dry ingredients
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Melt the butter
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Put eggs and kefir in the dry, and stir well.
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Stir the batter with milk, and finally add the butter.
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Fry the waffles, and serve caramel, chocolate mousse and apple compote on the side, as in the picture.
Caramel
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Melt the sugar and Maldon salt over low to medium heat, until it is a golden caramel.
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Add the butter and let it melt in.
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Then carefully pour in the cream, stirring constantly, and stir until it has completely dissolved.
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Once the caramel has been stirred, strain it over the chocolate and fold it together with a spatula.
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Let it cool a little before you can have it in the desired shape or in a glass.
Chocolate mousse
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Whisk cream until fairly stiff.
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Melt the chocolate over a water bath or in the microwave.
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Put the egg yolks in a food processor, and whip while you boil the sugar syrup to 118 degrees.
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When the sugar syrup is ready, pour it slowly over the egg yolks while whisking. Whisk until the batter has cooled.
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Stir some of the cream together with the melted chocolate, then mix this with the egg mixture, and finally fold in the rest of the cream.
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Put this over the caramel you made earlier and refrigerate.
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When the mousse has set, you can cover the top with the apple compote.
Apple Compote
Peel the apples and cut them into slightly large cubes. Place the apple pieces in a saucepan and pour over the sugar. Put plastic foil over the pot, and let the apples simmer until they are tender (to bring out a slightly spicy taste, you can put a cinnamon stick in the pot). When the apples are tender, you can take the pan off the heat and run them together with an immersion blender. Then put the compote in the fridge.
Hint!
After you get the applesauce together, it's good to have some resistance. Then you can cut a couple of apples into small cubes and mix together with the compote.
Made by national team pastry chef Thea Victoria Thoren Jensen.