LEMON CURD & COCONUT WAFFLES -VOGUE 

IMG_1385-e1490622069788.png

WAFFLES ARE MY STAPLE WEEKEND TREAT. I LOVE THEIR VERSATILITY AND THEY WORK EQUALLY WELL WITH SAVOURY OR SWEET TOPPINGS. HERE I’VE TOPPED THEM WITH A HOMEMADE LEMON CURD AND VANILLA CREAM.

PREPARATION TIME: 10 MINUTES | COOKING TIME: 10-15 MINUTES | FEEDS: 4

INGREDIENTS
LEMON CURD
ZEST OF 5 UNWAXED LEMONS PLUS JUICE OF 4
190G SUGAR
95G BUTTER
3 FREE RANGE EGGS
1 FREE RANGE EGG YOLK

WAFFLES
65G BUTTER– MELTED
60G SUGAR
4 FREE RANGE EGGS – YOLKS AND WHITE SEPARATED
GENEROUS SPRINKLE OF SEA SALT FLAKES
250ML MILK
JUICE AND ZEST FROM 1 ½ LEMONS
315G PLAIN FLOUR
½ TSP BAKING POWDER
50G DESICCATED COCONUT
1 TBSP SOFT BROWN SUGAR
150G COCONUT FLAKES – DRY TOASTED UNTIL GOLDEN
150G DOUBLE CREAM
½ TSP VANILLA BEAN PASTE

BRING A SMALL SAUCEPAN HALF FILLED WITH WATER TO THE BOIL | TAKE A BOWL THAT WILL SIT ON TOP OF THE SAUCEPAN WITHOUT TOUCHING THE WATER | ADD THE LEMON JUICE, ZEST, SUGAR AND BUTTER TO THE BOWL AND WHISK UNTIL THE BUTTER MELTS | WHISK THE EGGS PLUS THE EXTRA EGG YOLK AND ADD INTO THE LEMON, SUGAR AND BUTTER AND STIR WITH A WOODEN SPOON UNTIL THE SAUCE THICKENS AND LEAVES A COATING ON THE BACK OF THE SPOON | REMOVE FROM THE HEAT AND LET IT COOL BEFORE PLACING IN A STERILISED JAR

FOR THE WAFFLES BEGIN BY MELTING YOUR BUTTER | NEXT COMBINE THE EGG YOLKS, SUGAR AND SALT | ONCE COMBINED ADD IN THE MILK, LEMON JUICE AND ZEST | NEXT SIEVE IN THE FLOUR FOLLOWED BY THE BAKING POWDER AND DESICCATED COCONUT | BEAT THE EGG WHITE UNTIL THEY REACH STIFF PEAKS THEN FOLD INTO THE BATTER

NEXT SPRINKLE A LITTLE BROWN SUGAR ONTO A WELL BUTTERED WAFFLE IRON AND ONCE PREHEATED POUR IN YOUR BATTER | ALLOW AROUND 1 LADLE PER WAFFLE AND COOK UNTIL CRISP AND GOLDEN | LIGHTLY TOAST YOUR COCONUT FLAKES BY ADDING TO A DRY PAN OVER A MEDIUM HEAT, GIVING THE PAN A SHAKE EVERY NOW AND THEN, COOKING JUST UNTIL THEY BEGIN TO GOLDEN

WHIP UP THE DOUBLE CREAM, ADD IN THE VANILLA BEAN PASTE | ONCE YOUR WAFFLES ARE GOLDEN AND CRISPY, ADD A GENEROUS SPOONFUL OF VANILLA CREAM, LEMON CURD AND FINISH WITH A SPRINKLE OF GOLDEN TOASTED COCONUT FLAKES