Buttermilk Waffles with Raspberry Champagne Mascarpone Cream and a champagne raspberry drizzle is a great dish for your brunch menu!
– all purpose flour – baking soda – baking powder – cane sugar ... Swipe up to see the full list!
– Add the sugar, champagne, and raspberries to a medium pot, and stir the ingredients making sure everything is blended. Bring the ingredients to a boil. – Strain the raspberry mixture through a strainer.
– Mix the cornstarch with the liquid portion. Place this liquid back in the pot and cook. Set the sauce aside. – Start by adding the remaining raspberries, sugar, champagne to medium sauce pot. Bring the mixture to a boil.
– Strain the raspberries as you did with the raspberry drizzle part of the recipe. – Once the raspberry liquid has cooled down, add the raspberry liquid, mascarpone cream, sugar, and heavy cream to a mixer. Mix the ingredients.
– Then, mix the cream for about a minute until it just begins to look like whip cream. – Mix your wet ingredients together. Then, mix your dry ingredients together. Combine both the wet and dry ingredients together.
– Then, add melted butter. Remember not to over mix batter, because it will make the waffles tough... – Cook waffles.
– Enjoy!