Gastroback ADVANCED CONTROL Bedienungsanleitung Seite 58

COCONUT, LIME ZEST AND LYCHEE SYRUP
SERVES
8
WAFFLES
Ingredients Method
• 200 g unsalted butter, diced 1. To make the syrup, place the lime zest and juice along with the syrup from the lychees and
• 75 g caster sugar ½ cup water into a saucepan. Add sugar and bring to the boil; reduce heat to low and simmer for
• 3 eggs 15 minutes or until reduced by half. Stir in lychees and simmer until thick and syrup; set aside.
• 420g can coconut milk
2. Toast ¼ cup of shredded coconut under a hot grill for 1–2 minutes or until golden. Remove
• 200 g shredded coconut, plus 60 g extra
and set aside.
for garnish
3. To make the waffles, combine flour, sugar, untoasted shredded coconut and baking pow-
• 600 ml milk
der into a large mixing bowl; make a well in the centre.
• 240 g self-raising flour
4. Whisk coconut milk, eggs and coconut oil together and pour into dry ingredients. Carefully
• 1 vanilla (2 teaspoon vanilla)
fold through until just mixed through; it will still have a few lumps.
• ½ teaspoon baking powder
• 80 ml cup coconut oil* 5. Select CLASSIC waffle setting and dial up number 5 on the browning control dial.
6. Preheat until orange light flashes up and the words HEATING disappear.
Lime and lychee syrup
7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
• Zest and juice of 2 limes
until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
• 565g can lychees, drained, syrup reserved
8. To serve, stack two waffles on top of each other and top with lychee syrup, coconut ice
• 75 g caster sugar
cream, mint sprig and toasted shredded coconut.
Coconut ice cream and mint sprigs and re-
maining toasted shredded coconut to serve
* Coconut oil can be substituted with vege-
table oil
114
PREPARATION COOK
30 20
MINUTES MINUTES
CHOCOLATE AND HONEYCOMB
SERVES
12
WAFFLES
Ingredients Method
• 200 g dark bittersweet 70% chocolate, 1. Select CHOCOLATE waffle setting and dial up number 5 on the browning control dial.
chopped Preheat until orange light flashes up and the words HEATING disappear.
• 100 g unsalted butter, diced
2. Place the chocolate and butter in a microwave safe bowl and heat on 100% power for 30
• 112 g caster sugar
seconds. Stir and repeat until chocolate and butter have melted and mixture is smooth; set
• 3 eggs
aside to cool slightly.
• 480 ml milk
3. Whisk eggs, milk and vanilla together in a large jug and stir through cooled chocolate mixture.
• 330 g plain flour
4. Sift flour, baking powder, sugar and salt together in a large mixing bowl; make a well in
• 2 teaspoons vanilla extract
the centre.
• 3 teaspoons baking powder
• 1 teaspoon salt
5. Pour in egg mixture and whisk until mostly smooth. Fold through chopped honeycomb bar.
• 225 g sugar
6. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
• 150 g chocolate honeycomb, cut into
until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
large 3cm chunks, plus extra for garnish
7. Serve 2 per stack, topped with scoop of vanilla and chocolate ice cream and with extra
chopped honeycomb.
Serve with vanilla and chocolate ice cream
Note: Waffles will be soft after cooking, but will harden on cooling.
PREPARATION COOK
15 15
MINUTES MINUTES
115