Prosecco Waffles

Name: Prosecco Waffles
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: 8 -10 Waffles
Ingredients: 1 pound (450 grams) fresh strawberries; 2 tablespoons (30 milliliters) honey; 1/2 cup (120 milliliters) Riondo Prosecco; 3/4 cup (180 milliliters) lukewarm whole milk; 1 1/2 teaspoons (5 grams) active dry yeast; 2 cups (250 grams) all-purpose flour; 2 tablespoons (25 grams) granulated sugar; 1 tablespoon (12 grams) vanilla sugar; 1/4 teaspoon salt; 3 large eggs; 8 tablespoons (113 grams) unsalted butter; 3/4 cup (180 milliliters) Riondo Prosecco; Shaved white chocolate; Edible Flowers; honey or maple syrup

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 25 mins
Servings
8 -10 Waffles
Course
Breakfast
Cuisine
International

Prosecco Waffles

Iris Warren

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A recipe for Prosecco Waffles! These light and airy waffles are topped with Prosecco-infused strawberries and shaved white chocolate.

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Ingredients

Servings

Prosecco Strawberries:

1 pound (450 grams) fresh strawberries stems removed and quartered
2 tablespoons (30 milliliters) honey
1/2 cup (120 milliliters) Riondo Prosecco

Waffles:

3/4 cup (180 milliliters) lukewarm whole milk 105-115˚F (40-46˚C)
1 1/2 teaspoons (5 grams) active dry yeast
2 cups (250 grams) all-purpose flour
2 tablespoons (25 grams) granulated sugar
1 tablespoon (12 grams) vanilla sugar or 1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs separated
8 tablespoons (113 grams) unsalted butter melted and slightly cooled, plus more for greasing the waffle iron
3/4 cup (180 milliliters) Riondo Prosecco

Optional toppings:

Shaved white chocolate
Edible Flowers
honey or maple syrup

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Instructions

To make the Prosecco Strawberries:

In a large bowl, add the strawberries and drizzle with the honey.
Cover with Prosecco, gently toss, cover, and refrigerate for 2-24 hours.

To make the waffles:

In a small bowl, sprinkle the yeast over the lukewarm milk. Stir briefly to combine and allow to sit at room temperature until frothy, about 10 minutes.
In a large bowl, whisk together the flour, sugar, vanilla sugar, and salt.
Stir in the egg yolks, milk with frothy yeast, and butter. Gently mix in the Prosecco just until no lumps remain.
In a medium bowl, beat the egg whites until stiff peaks form. Lightly fold into the batter until no streaks remain.
Cover the bowl and let sit at room temperature until puffed and bubbly, 30 minutes to 1 hour.
Set waffle iron to high heat.
Grease the heated waffle iron with melted butter.
Spread the batter over the prepared waffle iron, about 1/3 cup (80 milliliters) per waffle. Heat until waffle is golden and crisp on outside. Repeat with remaining batter.
Serve the waffles warm with the Prosecco-soaked strawberries, shaved white chocolate, edible flowers,and honey/syrup if desired.