Bresc BV

Carrot-chilli waffles with cream

Ingredients

4

For the waffles:

  • 125 g wholegrain spelt flour
  • 100 g carrot, grated
  • 100 g soy milk
  • 25 g ground almonds
  • 15 g Bresc tapenade figs
  • 3 g Bresc red chili puree
  • 2.5 g baking powder
  • 2 eggs

For the topping:

  • 200 g crème patissière
  • 40 g Bresc WOKchilli 
  • 15 g Bresc ginger puree
  • 10 g Bresc lemongrass puree
  • 0.5 carrot, purple
  • oil
  • atsina cress

Preparation method

Peel the purple carrot and slice it into thin slices on the mandoline. Dry the slices of carrot in the oven at 80 ℃ for 2.5 hours to make crisps. Mix the wholegrain spelt flour, ground almonds, grated carrot, soy milk, baking powder, red chilli puree, fig tapenade and the eggs to make a smooth batter. Season the crème patissière with the ginger puree and the lemongrass puree and fill a piping bag with the mixture. Heat the waffle iron and grease it lightly with oil. Pour the batter onto the waffle iron and bake the waffles until they are golden-brown. Pipe the crème patissière on the waffles. Garnish with the WOKchilli, atsina cress and purple-carrot crisps.

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