Strawberry Wafflewich With Fresh Berry Gelato
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
60
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Blueberry1 cup
Raspberry1 tbsp
Mint (chopped fresh)2 cups
Strawberry (quartered)1 cup
Balsamic Vinegar2 tbsps
Granulated Sugar1.5 tsps
Kosher Salt1 cup
Wheat Flour (whole-)1 cup
All-Purpose Flour1 tbsp
Brown Sugar1.5 tsps
Baking Powder1 cup
Butter (melted)1.5 cups
Milk (room temperature)2
Eggs1 tbsp
Powdered Sugar (for garnish)Directions:
1
Watch how to make this recipe
2
For the gelato: Scoop the softened gelato onto a clean countertop or into a baking dish
3
Fold the blueberries, raspberries and mint into the gelato, using two rubber spatulas
4
Scoop into an airtight container and freeze for 2 hours
5
For the macerated strawberries: Add the strawberries, vinegar, sugar, salt and pepper to a medium bowl, and toss to combine
6
Cover and leave for at least 20 minutes
7
Drain off excess liquid
8
For the waffles: In a mixing bowl, whisk together the whole-wheat and all-purpose flours, the granulated and brown sugars, the baking powder and the salt
9
In a separate bowl, whisk together the melted butter, milk and eggs
10
Slowly pour the wet ingredients into the dry ingredients, mixing until just combined
11
Fold in half of the macerated strawberries
12
Cover and rest for 20 minutes
13
Preheat a waffle iron and spray its surface with nonstick spray
14
Pour a generous 1/2 cup of the waffle batter into the iron, close and cook until golden brown, 5 to 6 minutes
15
Remove the waffle and repeat with the remaining batter, reapplying nonstick spray between waffles
16
Place one perfectly cooked waffle on a plate and cut it in half diagonally to make two triangles
17
Top one triangle with a scoop of gelato
18
Sandwich with the other waffle triangle
19
Garnish with a spoonful of macerated strawberries, followed by a sprinkling of powdered sugar