- 140 g all-purpose flour
- 200 ml cream
- 2 egg yolks
- <55 g butter
- 1 vanilla bean (divided)
- 2 egg whites
- 160 g sugar (divided)
- 1 lemon (juice and zest)
- ½ orange (juice and zest)
- 150 g blueberries (frozen)
- 250 g blueberries (fresh)
- butter for greasing
- confectioner's sugar for garnish
Utensils: standing mixer or hand mixer with beaters, fine grater, large bowl, spatula, large saucepan, waffle maker
Zest lemon and orange and set aside. In a standing mixer, add flour, cream, egg yolk, butter, part of vanilla bean, part of lemon zest, and a pinch of salt. Beat until a smooth, even dough forms. Transfer to a bowl and set aside.
Add egg whites and part of sugar to standing mixer with a fresh bowl and beat until stiﬀ peaks form.
In a large bowl, fold egg whites and sugar into rest of the batter.
For the blueberry sauce, caramelize remainder of sugar in a large saucepan over medium-low heat for approx. 3 – 5 min., stirring constantly. Deglaze with lemon and orange juice. Then, add frozen blueberries, remainder of vanilla pod, and zest from lemon and orange and continue to cook for approx. 5 – 7 min. until sauce thickens.
Add fresh blueberries to pan and continue to cook for another 1 – 2 min.
Preheat a waffle maker and grease with some butter. Pour some of the batter into waffle maker and cook for approx. 3 – 4 min. or until golden brown. Serve straightaway with blueberry sauce. Garnish with confectioner’s sugar, if desired.
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