2dropsrose extractor 1 tbsp rose syrup (I used Holy Lama Spice Drops)
100mldouble cream (heavy cream)
Instructions
Waffles
Whisk egg and milk together in a large jug.
Add the butter and salt and whisk some more.
Whisk in the dry ingredients.
Pour into four waffle moulds and bake in the oven at 220C for about ten minutes.
Turn out onto a baking tray, keeping the pattern side up and return to the oven for a further five minutes or so. The waffles should be golden and crisp on the outside.
Compote
Place the rhubarb and sugar into a pan with just a dash of water and cook over a low heat for about five minutes until the rhubarb is tender.
Remove from the heat, add the rose extract and stir gently.
Pour any excess liquid into the cream and whip until soft peaks form.
Spoon the compote over the waffles, then top with cream and a sprinkling of icing sugar.
Notes
You can use this batter in a waffle iron. Just follow the model's instructions.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.