Anise Jersey Cream Waffle with Muscat Grape Syrup: Experiment #1
With so much of my recent waffle endeavors revolving around fruit syrups, I’m now beginning to back into waffle pairings for the syrups.
My original Cream Waffle was developed specifically for use with fruit syrups and for the inclusion of additive flavors, with my Jersey Cream Waffle being a further evolution. So it’s that latter recipe that was the natural partner for the Muscat Grape Syrup (recipe coming soon) I’ve recently crafted.
Given how light and floral the Muscat grape is, I wanted a complementary floral tone for the waffle. Anise seemed like an excellent choice. While I’m still hammering-out the exact quantities, I’m definitely steering toward a fairly light use — just enough to be clear, yet far from being too prominent. I not only want the syrup to come through, but I don’t want the subtleties of the Jersey Cream Waffle to be lost either. It’s all about nuanced flavors that I want to play nicely.
While this recipe still still uses Mexican vanilla extract, I’m thinking switching to fresh Tahitian vanilla would be a better choice. The floral tones should mingle nicely with the syrup and anise. Time will tell.
Anise Jersey Cream Waffle
makes 1 round American-style “Belgian” waffle
Preheat the waffle iron to 193°C/380°F
1. Mix all of the dry ingredients in a medium bowl.
2. Whip the egg whites to a soft peak, and set aside. Note: Stiff peaks are too firm and won’t blend well in such a wet batter.
3. Add the vanilla to the milk, and then add the milk/vanilla mixture to the dry ingredients.
4. Pour about 1/3 of the cream into the mixture and blend to thoroughly moisten the batter. Add the remaining cream, and blend until there are only small lumps.
5. Add the egg whites to the batter, carefully folding them in, until the batter is smooth.
6. Pour the mix into the preheated iron and cook for 3 minutes 30 seconds.
Remove the waffle from the iron and place on a wire rack to cool. When the waffle has cooled below 49°C/120°F, place the waffle back into the iron to cook for 10 seconds longer. Serve immediately with Muscat Grape Syrup.