My husband’s Grandmother, the wonderful matriarch of our family, turned 93 last week. What an innings! And the best part is; she isn’t anywhere near done yet. The other great thing about it is, close to the whole family got together for a casual Sunday afternoon soiree to celebrate. We do this every year – some events are a little larger and more robust than others, but the one constant is, we are always in for a good time. Words can’t describe how much I love this family. They are just the greatest, most welcoming tribe, with a zest for life that I have never seen anywhere else. I am very lucky to be a part of it.
So, a huge happy birthday and big hugs to my husband’s (and now mine) Grandma Betty. We all love you to bits!
The other great thing about dear Grandma Betty’s party was that Uncle Bill brought with him, a truckload of beautiful, fresh bush lemons – straight off the trees from his Charters Towers property. Needless to say, everyone jumped on them, but not before I could secure a hefty grocery bag full for myself. Seriously, I thought all my Christmases had come at once.
I love bush lemons. They have a lighter, sweeter flavour than the standard variety – and are just perfect for desserts with their complex and subtle notes. They still herald a kind of sourness, but not the ‘suck your face inside-out’ kind, and their zest carries a floral flavour, which really is quite hard to describe unless you’ve smelled it. Seriously, if you can get your hands on some, do it – they are a lot of fun, and it’s always interesting to play with new and different flavours, don’t you think?
So, I took these babies home and then got to thinking, how am I going to use them?
Seriously, I can’t handle seeing another lemon curd recipe grace Pinterest, so the obvious choice was definitely out. But then I got to thinking – what do I just reeeeally feel like eating at this time of year? The weather is cooling down (and, thanks to several simultaneous cyclones in the gulf, we are enjoying more rain), and then it clicked. How good are creamy desserts (or breakfasts, or brunches), laden with fresh raspberries? Add the subtle touch of bush lemon, and this is the flavour combo I needed to make happen… stat!
So the decision was made, and these Belgian Waffles with Bush Lemon Whipped Cream and Raspberries were born.
This recipe is just my standard go-to, back-pocket Belgian waffle concoction. There are no bells and whistles, I just know that it produces a beautifully golden, chewy and puffy waffle, with the perfect amount of crispiness on the outside and tenderness on the inside. The resulting syrup-catching pockets are to die for and I think it’s safe to say, that I have the jump on Autumn eats with this recipe. Sometimes, there is just no real reason to reinvent the wheel.
They are light, fluffy and infused with a touch of gorgeous vanilla bean, and then topped with whipped bush lemon cream (hands-down the STAR of this dish), and beautiful fresh raspberries (sooo good). But you can’t forget to add maple syrup, because you just shouldn’t have it any other way.
The taste and texture is all waffle, with a crispy exterior and light, airy interior – but it’s contrasted beautifully with the whipped cream… which just adds a touch of celebration to the whole meal. The lemon flavour is lively, yet sweet, and the tang of the raspberries just bring the entire dish to a new level.
Seriously, it’s the perfect start to any weekend – and I am pretty proud to have ‘whipped’ this one out, just in time for Easter!
Belgian Waffles with Bush Lemon Whipped Cream and Raspberries
With a crispy exterior and light, airy interior, these Belgian waffles are the perfect start to any weekend.
- For the Waffles:
- 2 cups plain flour
- ¼ cup cornflour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons sugar
- 2 cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 2/3 cup unsalted butter, melted
- 1 cup fresh raspberries, to serve
- ½ cup maple syrup, to serve
- 2 tablespoons icing sugar, to serve
- For the Whipped Bush Lemon Cream:
- 1 cup heavy cream (chilled)
- 2 tablespoon bush lemon juice
- 2 teaspoons bush lemon zest
- 1-2 tablespoons raw honey (to taste)
In a large bowl, combine the flour, cornflour, baking soda, baking powder, salt and sugar. Set aside.
In a separate bowl, whisk together the buttermilk, eggs and vanilla bean paste.
Creating a well in the dry ingredients, pour the wet ingredients into the bowl. Combine well, being careful not to overwork the batter. Set aside for approximately 15 minutes.
Meanwhile, prepare the cream by whipping the heavy cream until stiff peaks form, being careful not to overbeat.
Once at desired consistency, fold in the lemon juice, zest and raw honey. Refrigerate until ready to serve.
Preheat waffle iron and grease well. Prepare waffles as per manufacturer’s instructions (approximately ¾ cup of batter per waffle).
Remove from heat and allow to cool slightly.
When ready to serve, stack waffles high on plate and top with chilled bush lemon cream, and fresh raspberries. Drizzle with maple syrup and dust with icing sugar – serve immediately.