Bourbon Whiskey Waffles with Pickled Blueberries, Maple Ice Cream and Ginger Coulis

Adapted by
June 2009
Yield: 4 Servings


Pickled Blueberries
1½ cups Champagne vinegar
1 cup sugar
½ cup brown sugar
2 teaspoons coriander
1 teaspoon cinnamon
2 ounces crystalized ginger
1 quart blueberries
Bourbon Whiskey Waffles
3 cups sifted flour
1 vanilla bean, scraped
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons sea salt
4 eggs, separated
5 tablespoons sugar
¾ cup bourbon
3 cups buttermilk
223 grams butter, melted
To Assemble and Serve
Maple ice cream
ginger coulis


For the Pickled Blueberries

Bring all ingredients except blueberries to a boil for 3 minutes. Pour over blueberries and chill for 8 hours (or overnight). 

For the Bourbon Whiskey Waffles

Combine flour, vanilla, baking powder, and salt. Whip whites with sugar to medium peaks; set aside. Wisk yolks and bourbon and add to buttermilk. Stir in melted butter. Add dry ingredients to wet. Fold in egg whites. 

To Assemble and Serve

Cook waffle (a la minute) in a waffle maker. While waffle is cooking, warm pickled blueberries in pickling liquid. Garnish waffle with a spoonful of blueberries, a quenelle of maple ice cream, and a drizzle of ginger coulis.