125g fine caster sugar
17g fresh yeast
250g self-raising flour
250g plain flour
185g unsalted butter
Drop of vanilla essence
8 fresh figs – cut into quarters, gently heat with a knob of butter until juicy & soft
1 punnet raspberries
300ml whipped vanilla cream
Drizzle of salted caramel sauce or butterscotch sauce.
Dissolve the yeast in the milk and add the sugar.
Melt the butter and let it cool.
Sift together the flours and salt.
Separate the eggs.
Whisk the eggs, milk and butter together.
Whisking on a low speed add the flour in 1 lot, allowing the flour to disappear before turning off the mixer. Finish off the mix with a hand whisk to ensure no lumps.
Leave to rest for at least two hours before testing or overnight if possible.
Bake at 200°C in a waffle iron for 5 minutes.
Cut the waffle into quarters and serve hot with the roasted figs, raspberries, whipped cream & drizzle of butterscotch sauce
Recipe by Executive Chef Justin North from hotel Centennial.