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Desserts
Yogurt waffles with forest berries
Crisp outside and very soft inside: the difference comes from whisking the egg whites separately and from an iron that is genuinely hot. Serve them as they come off the iron, never stacked, with a generous spoonful of Minnelea Extra Forest Berry Jam and a quenelle of cold Greek yogurt — the hot-and-cold contrast is the whole point of the plate.
Method
- Separate the eggs. Whisk the whites to soft peaks with a pinch of salt and set them aside: they are what gives the waffles a soft interior under the crisp crust.
- In a bowl, beat the yolks with the sugar, then add the yogurt, the milk and the melted butter cooled to lukewarm.
- Sift the flour and baking powder over the wet ingredients and stir with a spatula until you have a thick, smooth batter. Here, unlike muffins, the lumps have to go.
- Fold in the whisked egg whites in three additions, working from the bottom upwards. Let the batter rest for ten minutes: the flour hydrates and the waffles stay more tender.
- Heat the waffle iron thoroughly and grease it lightly for the first batch only. The iron has to be genuinely hot: on a lukewarm iron the batter sticks and the crust does not form.
- Pour a scant ladleful of batter into the centre of each section and close the iron. Cook for 4-5 minutes without opening it early: opening it halfway through tears the waffle and stops the crust.
- Move the finished waffles to a wire rack, never stacked on a plate: trapped steam softens them within a minute. If you need to keep them warm, use the oven at 90°C (195°F) with the door ajar.
- Serve straight away with a generous spoonful of Minnelea Extra Forest Berry Jam, a quenelle of cold Greek yogurt and the flaked almonds. The contrast between the hot waffle and the cold yogurt is the point of the dish.
Minnelea products for this recipe
The preserves used in this recipe.
• Egg whites whisked separately and folded in at the end: it is the only thing that separates a soft waffle from a rubbery one.
• The waffle iron has to be genuinely hot before the first waffle. On a lukewarm iron the batter sticks and the crust never forms.
• Do not open it before four minutes. Opening it halfway through tears the waffle in two and stops the crust forming.
• Never stack them on a plate: trapped steam softens them within a minute. Use a wire rack, or the oven at 90°C with the door ajar.
• Storage: freeze them once baked and cold, separated with baking parchment. Reheat them in the toaster for two minutes and they crisp up again — in the microwave they go soft.
• Allergens: gluten, egg, milk and dairy, nuts (almonds). Made in a home kitchen: traces of other allergens are possible.
• Variations: with certified gluten-free flours the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. For a savoury version, leave out the sugar and serve them with our vegetables preserved in oil instead of the jam.
• FoodPairing — the three pairings assessed: Greek yogurt 9/10, almond 8/10, lemon 7/10. Greek yogurt won: its acidity and its cold temperature cut the butter of a waffle just off the iron, which no cream manages to do. Almond stays for the crunch; lemon zest works but competes with the acidity of the berries instead of supporting it.
• Plating: two waffles side by side, not stacked, jam in the centre, a quenelle of yogurt and the almonds. Morning light, pale table.
A Minnelea recipe built around our Extra Forest Berry Jam – Artisan, Preservative-Free: real fruit, a short ingredient list, no added pectin.
• The waffle iron has to be genuinely hot before the first waffle. On a lukewarm iron the batter sticks and the crust never forms.
• Do not open it before four minutes. Opening it halfway through tears the waffle in two and stops the crust forming.
• Never stack them on a plate: trapped steam softens them within a minute. Use a wire rack, or the oven at 90°C with the door ajar.
• Storage: freeze them once baked and cold, separated with baking parchment. Reheat them in the toaster for two minutes and they crisp up again — in the microwave they go soft.
• Allergens: gluten, egg, milk and dairy, nuts (almonds). Made in a home kitchen: traces of other allergens are possible.
• Variations: with certified gluten-free flours the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. For a savoury version, leave out the sugar and serve them with our vegetables preserved in oil instead of the jam.
• FoodPairing — the three pairings assessed: Greek yogurt 9/10, almond 8/10, lemon 7/10. Greek yogurt won: its acidity and its cold temperature cut the butter of a waffle just off the iron, which no cream manages to do. Almond stays for the crunch; lemon zest works but competes with the acidity of the berries instead of supporting it.
• Plating: two waffles side by side, not stacked, jam in the centre, a quenelle of yogurt and the almonds. Morning light, pale table.
A Minnelea recipe built around our Extra Forest Berry Jam – Artisan, Preservative-Free: real fruit, a short ingredient list, no added pectin.