BUBBLE WAFFLES
These waffles are made in a special honeycomb mould and are a popular treat in Hong Kong. The result is crispy edges and soft, chewy 'bubbles'
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Treat
Time 15m
Number Of Ingredients 11
Steps:
- Whisk all the waffle ingredients together in a large bowl with a pinch of salt until you have a smooth batter. Cover and leave to rest in the fridge for 1 hr, then transfer to a jug.
- Brush the bubble waffle pan with a little oil, then set over a medium heat. Once hot, pour in half the batter, filling each hole evenly. Attach the lid of the waffle pan, close and immediately flip over. Cook for 1 1/2-2 mins each side until deep golden and crispy on the outside. Use a palette knife to lift the waffle away from the pan and set aside to cool while you make the second one.
- Roll the waffles into a cone shape and put in a glass to stand upright. Fill each one with a few scoops of ice cream, drizzle over the sauce and scatter over the raspberries.
Nutrition Facts : Calories 675 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 118 grams carbohydrates, Sugar 54 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.9 milligram of sodium
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