Mexican Chocolate Waffles with Coconut Gelato

November 16, 2008

mexican_chocolate_waffles

There are many ways to work this batter form Spanish Fly, David. For the ladies without a sweet tooth, top them with whipped cream hot out of the iron. In the morning, top them with warm mango syrup. After New Sashimi and Pumkin Sage Risotto, top them with Coconut Gelato and lick her plate clean.

The Coconut Gelato
Makes about a quart

1 Machete, sharpened
1 pair of 3/4 length white pants with frayed hem
1 Fresh coconut
3 cups farm fresh milk
6 large egg yolks
1/2 cup sugar
1 cup heavy cream

Don the 3/4 length pants. Shimmy up the tree with the machete in your teeth. Cut the coconut and let if fall into the sand. Cut the green skin away from one end of the to reveal the nut. Cut the top of the nut and drain the liquid into a small saucepan. Scoop out the meat and grate it.

Cook the coconut milk over low heat until reduced to a syrup, about 20 minutes.

In a large saucepan, combine the milk and grated coconut. Bring to a boil, remove pan from the heat, cover and let steep for 1 hour. Pour through a cheesecloth and press the solids. Reserve the milk, and discard solids.

Cream the egg yolks and sugar until think and pale yellow, about 3 to 5 minutes. Bring the milk back to a simmer. Add half of the milk to the creamed egg yolks, and whisk until blended. Return mixture to the saucepan with remaining milk. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.

Remove saucepan from the heat, and immediately stir in cream. Pass mixture through a sieve set over a large bowl. Place bowl in an ice water bath, and chill. Add reduced coconut milk. Freeze the mixture in your ice cream maker.

The Waffles
Makes 4 waffles

3/4 cup of whole wheat pastry flour, sifted
2 teaspoons baking powder
1 tablespoon raw sugar
1/2 teaspoon ground cardomom seeds
1/2 teaspoon cinnamon
A pinch of grated nutmeg
A tiny pinch of cayenne chile powder

A pinch of salt

6 oz. melted dark chocolate 85–99%

1 cup farm fresh milk, warmed
2 whole eggs, room temperature
5 tablespoons butter, melted

Turn on your waffle iron. Toast and crush the cardomom seeds. Combine the dry ingredients in a medium bowl. Beat the eggs in another medium bowl and add the warmed milk. Pour the milk mixture into the dry ingredients and stir until smooth. Finally, fold in the butter and the melted chocolate.

Spoon the batter into your steaming waffle iron and cook for 1.5 – 2 minutes until crispy. Top the waffles with coconut gelato serve immediately.

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    7 Responses to “Mexican Chocolate Waffles with Coconut Gelato”

    1. Master Chef Says:

      Mexican food was always my favorite. These chocolate waffles are great. The snap is really perfect.

      Thanks for posting
      Jessica

    2. pumpkinpie Says:

      Is the chocolate missing in the waffle recipe?

    3. Hillary Says:

      I love the spiciness of Mexican chocolate but I think I would love it even more in waffle form – this looks so good!

    4. Twin Says:

      Yes, where is the chocolate? These sound great and I want to make them but not without the chocolate!

    5. finsmom Says:

      Its been a while since I made waffles – youve inspired me to take out my waffle iron! Your pics look tasty!

    6. Cookie Says:

      The chocolate is back in the recipe. Apologies.

    7. LB Says:

      Tee hee. LOVE the coconut gelato description. ;)


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