Malt chocolate ice cream
All the flavours of a gorgeous mug of malty cocoa, combined into a delicious ice cream
Bubble waffles
Serves 2
Easy
Prep:
Cook:
plus 1 hr resting
These waffles are made in a special honeycomb mould and are a popular treat in Hong Kong. The result is crispy edges and soft, chewy 'bubbles'
Skip to ingredients
- 120g self-raising flour
- 2 tbsp cornflour
- 1 tbsp custard powder
- 100g golden caster sugar
- 2 large eggsbeaten
- 1 tbsp vegetable oilplus extra for greasing
- 1 tsp vanilla extract
- 50ml evaporated milk
To serve
- matcha green tea ice cream(or any other flavour you like)
- dark chocolate sauce
- freeze-dried raspberries
Nutrition: per serving
- kcal675
- fat15g
- saturates3g
- carbs118g
- sugars54g
- fibre2g
- protein14g
- salt0.9g
Method
step 1
Whisk all the waffle ingredients together in a large bowl with a pinch of salt until you have a smooth batter. Cover and leave to rest in the fridge for 1 hr, then transfer to a jug.
step 2
Brush the bubble waffle pan with a little oil, then set over a medium heat. Once hot, pour in half the batter, filling each hole evenly. Attach the lid of the waffle pan, close and immediately flip over. Cook for 1 1/2-2 mins each side until deep golden and crispy on the outside. Use a palette knife to lift the waffle away from the pan and set aside to cool while you make the second one.
step 3
Roll the waffles into a cone shape and put in a glass to stand upright. Fill each one with a few scoops of ice cream, drizzle over the sauce and scatter over the raspberries.
