Servings: 4 (8 waffles)
Prep time: 20 minutes
Cook time: 40 minutes
Ingredients
For the waffles
- 4 slices of prosciutto
- 200 g (7 oz) grated Migneron de Charlevoix cheese
- 60 ml (¼ cup) chopped fresh parsley
- 10 ml (2 teaspoons) baking powder
- 400 ml (1 ⅔ cups) milk
- 300 g (2 ½ cups) flour
- 50 g (3 ½ tablespoons) melted unsalted butter
- 2 eggs
- A little canola oil, for the waffle iron
- Salt and pepper to taste
For the curry whipped cream
- 300 ml (1 ¼ cups) whipping cream
- 5 ml (1 teaspoon) yellow curry powder
- Salt and pepper to taste
Preparation
- Preheat the oven to 200 °C (400 °F).
- In a bowl, mix the whipping cream with the curry powder, salt, and pepper. Pour into a whipped cream dispenser, insert a gas cartridge according to the manufacturer’s instructions, shake, andset aside in the refrigerator.
- Arrange the prosciutto slices on a baking sheet lined with parchment paper or a silicone mat. Bake for about 15 minutes, until they are completely dry. Let cool on a wire rack, then grind them into a powder using a small food processor.
- In a large bowl, whisk together the flour, baking powder, salt, and pepper. Make a well in the center, then add the eggs and melted butter. Gradually incorporate the milk while whisking until the batter is smooth.
- Add the grated Migneron cheese, chopped parsley, and prosciutto powder. Mix until the ingredients are well distributed, then let the batter rest for 1 hour.
- Preheat the waffle iron and lightly brush the plates with canola oil using a pastry brush.
- Pour a ladleful of batter into the waffle iron and cook for about 3 minutes, or until the waffles are golden brown. Repeat with the remaining batter.
- Serve the waffles piping hot, topped with curry whipped cream.
