Gastroback 42421 Bedienungsanleitung Seite 62

WHITE CHOCOLATE AND RASPBERRY
Ingredients
• 150 g white cooking chocolate,
chopped
• 112 g caster sugar
• 3 eggs
• 320 ml milk
• 100 g butter
• 2 teaspoons vanilla extract
• 300 g self–raising flour
• 50 g white chocolate bits
• 200 g frozen raspberries
Fresh raspberries, whipped cream
and honey to serve
62
SERVES PREPARATION
10 10
WAFFLES MINUTES
Method
1. Combine chocolate, sugar and butter in a microwave safe bowl and select 100% power
for 30 seconds. Stir and repeat until chocolate has melted and mixture is smooth. Stand
to cool.
2. Whisk eggs, milk and vanilla extract together and mix through chocolate mixture.
3. Place flour into a large mixing bowl and fold through egg mixture until mostly smooth;
add white chocolate bits and raspberries and mix well.
4. Select CHOCOLATE setting and dial up 5 on the browning control dial.
5. Preheat until orange light flashes up and the words HEATING disappear.
6. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
until timer has finished and ready beep has sounded 3 times. Repeat with remaining bat-
ter.
7. Serve waffle, topped with fresh raspberries, a dollop of cream and a good drizzle of
honey.
Note: Waffles will be soft when warm, but harden upon cooling.
COOK
15
MINUTES