ml Vegetable oil, plus more for brushing the waffle pan
2 tsp Vanilla essence
ml Strawberry ice cream
g fresh berries
Callebaut Marble Pencils
Callebaut White Chocolate Crisp Pearls
Method
1
Step 1
In large bowl, whisk together self-rising flour, sugar, corn flour, custard powder and salt. In another bowl, whisk together eggs, evaporated milk, oil and vanilla
2
Step 2
Whisk wet into dry ingredients until blended and smooth. Alternatively, mix in blender until smooth. Cover and rest in refrigerator for at least 1 hour and up to overnight
3
Step 3
Transfer to jug or measuring cup with spout
4
Step 4
Preheat bubble waffle pan set over medium heat. (Alternatively, preheat electric bubble waffle iron according to manufacturer’s directions)
5
Step 5
Brush with oil. Pour in enough batter to fill the bubble holes evenly. Close lid and flip pan
6
Step 6
Cook for 3-5 minutes per side or until golden brown and crisp. Remove waffle and repeat with remaining batter to make 5 waffles
7
Step 7
Roll waffles into cone shape. To serve stand upright in tall glass or parfait glass
8
Step 8
Fill each cone with 200 ml (1 large scoop) ice cream, 50 g (1/4 cup) berries and drizzle with 2 tbsp melted chocolate
9
Step 9
Decorate with Callebaut® Marble Pencils and Callebaut White Chocolate Crisp Pearls
10
Step 10
Tip: Place chocolate into microwave-safe bowl. Microwave on MEDIUM power, stirring every 30 seconds for 1 to 2 minutes or until smooth and melted.
Ingredients
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Ingredients
823 Callebaut Milk Chocolate
g Callets, melted and cooled slightly
g Self-rising flour
g Caster sugar
4 tbsp Corn flour
2 tbsp Custard powder
1/4 tsp Salt
4 Eggs
ml Evaporated milk
ml Vegetable oil, plus more for brushing the waffle pan