When I saw it was wafers, waffles, cones, cups, biscuits and so on, I thought I could put my stroopwaffels idea into action. A baked Alaska of stroopwaffel, caramel ice cream and meringue. How could that not be good?
But when I read closely, I realised Kavey wanted the waffles to be homemade. Spoilsport.
I emailed a Dutch friend, hoping there was some sort of cheat's way to make stroopwaffels, but he said 'I only know of one kind, and it comes in a plastic bag'.
After stroopwaffels – or maybe even before – my favourite type of waffle is a Belgian one, preferably eaten hot from a street stand in Ghent and absolutely covered in chocolate.
|Waffle on the griddle pan|
So after casting my brain around for ways to make waffles at home without a waffle iron (I didn't get very far), I Googled and realised my grill pan was probably as close as I was going to get, short of welding some sort of grid.
All right. Now, apart from chocolate (too easy!), what goes with waffles? Well, if you're talking American waffles, blueberry syrup. Some people like maple, but for that real American taste, I think you need blueberry.
Still clinging to the baked Alaska idea, I thought 'why not make a waffle base, blueberry sorbet and meringue? It'll be like some ridiculously cracked-out brunch dessert.'
Then I thought of maple meringue, but I knew at that point I was working up to a sweet mingling of flavours that was frankly ridiculous. But whoever came up with the baked Alaska was not put off because it was a ridiculous idea, were they?
No. Mission Ridiculous was on.
|Some grooves and crispiness|
(It's worth looking at Big Spud's blogpost for this challenge, where he cooked the same recipe on a George Foreman grill. That's some good thinking, right there.)
|Half-mashed blueberries with lemon zest|
|Blueberry after being forced through a sieve - the dark stuff is skin pulp|
I had actually made the blueberry sorbet the week before, using this recipe. I think I forced too much of the skin through at the end, because it had that slight antiseptic taste the skins give you. But I can generally take or leave blueberries, and Andy liked it, so take that with a pinch of salt. I would also possibly use less lemon next time. I also wish I'd thought of substituting maple syrup for the honey – I bet that would taste really good.
|Pouring the maple syrup into the beaten egg whites and sugar|
|Blueberry sorbet on waffle|
|The yawning maw; I'm incapable of making an aesthetically pleasing Baked Alaska|