2 cups lukewarm whole milk (105 degrees F to 115 degrees F)
2 tablespoons honey
1 teaspoons dry active yeast
1/4 cup mascarpone cheese* (see note below about substitutions)
2 cups all-purpose flour
2 teaspoons ground cardamom
1 teaspoon salt
1/4 cup (1/2 stick) melted butter
3 large egg whites
Additional mascarpone, whipped* (see note below about substitutions)
Additional warm honey
Mix first 3 ingredients in medium bowl to blend. Let stand until foamy, about 10 minutes. Mix in mascarpone cheese* (see note). Mix flour and salt in large bowl. Add yeast mixture; stir to blend. Fold in melted butter. Cover and chill at least 1 hour or overnight.
Preheat oven to 200 degrees F (90 degrees C). Preheat Belgian waffle iron according to manufacturer's instructions. Using electric mixer, beat egg whites in large bowl until stiff peaks form. Fold egg whites into batter. Spoon 1 cup batter onto belgian waffle iron; spread with spatula. Cover and cook until golden and cooked through, about 4 minutes. Transfer waffle to baking sheet and keep warm in preheated 200 degree F (90 degrees C) oven. Repeat with the remaining batter, making 6 waffles total.
Place waffles on plates. Top with additional mascarpone cheese, warm honey and fresh berries.
*Note: Mascarpone Substitutions:
1/4 cup Creme Fraiche, 1/4 cup ricotta cheese (whipped in blender until smooth), or 1/4 cup cream cheese beaten with 2 - 3 tablespoons heavy whipping cream may be substituted for the mascarpone cheese in this recipe, if needed.
Makes 6 waffles.
Date: June 22, 2003