Butternut Waffle Stack with Spiced Praline Ice Cream

Do you enjoy watching cooking shows and channels? Do they inspire you to bake, cook and create unique recipes which will surprise your friends and family? Our Butternut Waffle Stack with Spiced Praline Ice Cream is the creation of one of South Africa’s promising young student chefs, Joel van Rooyen. It’s a combination of sweet and savoury, perfectly spiced for the holiday season with butternut, cinnamon and other festive flavours.

The great thing about this delicious recipe is that you can prepare most of it in advance. It shows you how to prepare your own praline ice cream flavoured with toasted pecan nuts and cardamon. Praline ice cream does not need churning and you can store it in the freezer.

The savoury butternut waffles add a fantastic umami punch with cinnamon and black pepper, unorthodox but well worth the try. The orange syrup is very similar to making simple syrup for cocktails and is infused with orange, star anise, cinnamon and cardamon pods.

Try this Butternut Waffle Stack with Spiced Praline Ice Cream by the Jackie Cameron School of Food and Wine. This dessert is perfect for the festive season.

Butternut Waffle Stack with Spiced Praline Ice Cream Recipe

5 from 1 vote

Recipe by Jackie Cameron School of Food and Wine Course: DessertCuisine: GlobalDifficulty: Medium

Servings

2

servings

Prep time

25

minutes

Cooking time

40

minutes

Total time

1

hour 

5

minutes

Ingredients

• Spiced Praline Ice Cream

• 110 g 110 White Sugar

• 90 g 90 Pecan Nuts, Lightly Toasted

• 4 4 Egg Yolks

• 80 g 80 Castor Sugar

• 5 5 Cardamon Pods, Seeds Removed and Crushed

• 250 ml 250 Cream

• Butternut Waffles

• 250 g 250 Butternut, Peeled and Diced

• 180 g 180 Champagne Valley Cake Flour

• 30 ml 30 Cinnamon Powder

• 15 ml 15 Baking Powder

• 5 ml 5 Oryx Black Pepper

• 3 ml 3 Oryx Desert Salt

• 250 ml 250 Milk

• 2 Eggs, Separated

• 50 ml 50 Melted Butter

• 30 ml 30 Golden Syrup

• Orange Syrup

• 1 1 Orange

• 60 g 60 Brown Sugar

• 60 g 60 Water

• 1 1 Star Anise

• 2 small 2 Cinnamon Sticks

• 2 2 Cardamon Pods, Crushed

Method

• Spiced Praline Ice Cream
• Caramelise white sugar in a pan on the stove and add toasted pecans. Allow to cool completely then roughly chop.
• Whisk egg yolks until fluffy then gradually add castor sugar. Whisk in crushed cardamom seeds.
• Whip cream until similar consistency to egg yolk.
• Combine egg mixture and cream, then add praline.
• Wrap well in a container and freeze. Requires no churning.
• Butternut Waffles
• Boil butternut until soft. Drain and mash into smooth paste.
• Sieve dry ingredients together.
• Combine butternut paste, milk, egg yolks and syrup.
• Add dry ingredients into butternut mixture. Mix well.
• Beat egg whites until stiff and fold into mixture.
• Heat waffle iron and coat evenly with mixture.
• Orange Syrup
• Use a vegetable peeler to peel 5 strips of orange zest.
• Slice segments from orange and set aside. Reserve orange core for syrup.
• Place brown sugar and water into a small pot with spices, orange zest and juice from leftover orange core.
• Boil until syrup lightly coats the back of a spoon.
• Finishing
• Scorch orange segments on a very hot pan.
• Stack 5 mini waffles on a plate.
• Drizzle syrup over and around waffles to coat them nicely.
• Place a generous serving of ice cream on top.
• Finish with scorched orange and a grind of black pepper.

Notes

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