Preparation time: 20 minutes
Cooking time waffles: 10 minutes
Blast chilling time waffles: 20 minutes
Shock freezing time waffles: 1 hour and 20 minutes
Ingredients for 10 waffles:
For the waffles:
70 gr egg whites (2 large eggs);
160 gr of sugar;
30 gr of gluten-free cake mix;
70 gr roasted hazelnuts;
70 gr unpeeled almonds;
For the lemon cream:
50 gr of sugar;
20 gr of corn starch;
190 gr warm milk;
30 gr lemon juice (1 lemon);
3 gr of oil;
For the decoration:
In a mixer blend for 2-3 minutes the dried fruit with sugar and half egg whites. Transfer the mixture into a bowl, add the mixture for gluten-free cakes and the remaining egg whites and mix well with a whisk.
Spread the compound on a plate covered with oven paper and with the help of a pastry ring of about 10 cm in diameter get 10 discs. Cook in preheated oven at 180ºC for about 10 minutes.
ROLL UP THE WAFFLE
Roll the wafers around a rolling pin covered with oven paper or lightly greased with oil and cool them in the Freddy with the function of blast chilling for 15-20 minutes.
Pour into a saucepan the sugar, egg yolks, corn starch and warm milk flush and mix well with a whisk to obtain a smooth and homogeneous mixture. Cook over low heat, stirring, until thickened, add lemon juice and oil and cook for another minute.
Fill the waffles with the lemon cream and decorate with the pistachio.
You can prepare a large quantity of waffles, fill them with cream and freeze them with the function of shock freezing Freddy. This way you can store them in the freezer for up to 6 months.
When you want to consume them, all you have to do is remove them from the freezer and let them thaw at room temperature for 30-40 minutes.