Bourbon Whiskey Waffles with Pickled Blueberries, Maple Ice Cream and Ginger Coulis
+ Click image to enlarge

Bourbon Whiskey Waffles with Pickled Blueberries, Maple Ice Cream and Ginger Coulis
Pastry Chef Tom Laurell of Bin 36 and A Mano – Chicago, IL
Adapted by StarChefs.com
June 2009
Yield: 4 Servings

INGREDIENTS

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

METHOD

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).

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.