Ham-Migneron Waffles & Curry Chantilly Cream

Ingredients for 4 people (8 waffles)

For the waffles

• 4 slices of prosciutto ham
• 200 g grated Migneron de Charlevoix cheese
• 60 ml chopped fresh parsley
• 10 ml baking powder
• 400 ml of milk
• 300 g of flour
• 50 g melted unsalted butter
• 2 eggs
• Salt and pepper to taste

For the curry whipped cream

• 300 ml whipping cream
• 1 teaspoon yellow curry powder
• Salt and pepper to taste

Preparation

1. Preheat oven to 400°F / 200°C.
2. Mix the cream with the curry powder, salt, and pepper. Pour everything into a cream siphon. Add a gas canister, shake the siphon, and refrigerate.
3. Arrange the ham slices on a baking sheet lined with parchment paper or a silicone mat. Dry them in the oven for about 15 minutes. Let them air-dry on a wire rack, then blend them in a small food processor to form a powder.
4. In a bowl, using a whisk, combine the flour, baking powder, salt, and pepper. In the center, add the eggs with the melted butter, then the milk little by little, while mixing until smooth. Add the grated cheese, chopped parsley, and ham powder, then mix.
5. Let the dough rest for 1 hour.
6. Heat the waffle iron and, using a brush, brush it with a little canola oil. Pour in a ladleful of batter.
7. Cook the waffles for about 3 minutes. Serve warm with curry whipped cream.