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Belgian Waffles with Mascarpone and Honey

Servings: 6
True traditional Belgian waffles are leavened with yeast, not baking powder. The rich creamy flavor of mascarpone cheese and earthy sweetness of honey complement the crisp yeasty flavor of these light and airy waffles.

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
Fresh berries

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.

Source: Cooking.com
Date: June 22, 2003