Equipment
Ingredients
Gluten-Free Waffle Base
- 200 g gluten-free all-purpose flour blend
- 50 g almond flour, fine
- 10 g baking powder
- 2 g kosher salt
- 25 g granulated sugar
- 240 ml whole milk, room temperature
- 60 g unsalted butter, melted and slightly cooled
- 2 eggs, separated
- 5 ml vanilla extract
Cheesecake Mousse
- 150 g cream cheese, softened to room temperature
- 120 ml heavy cream, very cold
- 40 g powdered sugar, sifted
- 3 ml vanilla extract
Caramelized Peaches
- 2 yellow peaches, pitted and cut into wedges
- 20 g unsalted butter
- 30 g brown sugar
- 1 g ground cinnamon
Toppings
- 120 g streaky bacon, certified gluten-free
- 150 g mixed fresh berries, washed and dried
- 30 ml maple syrup
Nutrition (per serving)
Method
Place the bacon in a cold frying pan and cook over medium heat until shatteringly crisp and the fat has rendered. Transfer to a paper towel-lined plate to drain, then crumble into coarse pieces once cooled.
In a chilled bowl, whip the heavy cream until stiff peaks form. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until entirely smooth. Gently fold the whipped cream into the cream cheese mixture in two batches until homogenous. Cover and refrigerate.
Melt 20g of butter in a frying pan over medium heat. Add the peach wedges, brown sugar, and cinnamon. Cook, tossing gently, until the peaches are tender and the sugar creates a thick, bubbling syrup.
Preheat the Belgian waffle iron. In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, salt, and granulated sugar. Make a well in the center and add the milk, melted butter, egg yolks, and vanilla extract. Whisk until just combined.
In a clean glass or metal bowl, beat the egg whites until stiff peaks form. Carefully fold the beaten egg whites into the waffle batter, taking care not to deflate the mixture. The batter should look light and slightly lumpy.
Pour half the batter into the preheated waffle iron. Cook according to the manufacturer's instructions, typically 4 to 6 minutes, until steam stops escaping and the waffle is deep golden brown and crisp. Repeat with the remaining batter.
Place a warm waffle on a serving plate. Spoon generous dollops of the chilled cheesecake mousse over the top. Drape the warm caramelized peaches and their syrup over the mousse. Scatter the crumbled bacon and fresh berries across the entire dish. Serve immediately with optional maple syrup.
Chef's Notes
- Whipping the egg whites separately is a critical technique for gluten-free waffles. Without gluten to provide structure, the aerated egg whites provide the necessary lift for a fluffy interior.
- Almond flour in the base not only provides a richer flavor but helps counteract the grittiness sometimes found in commercial gluten-free flour blends by adding healthy fats.
- To ensure your bacon stays crispy against the wet ingredients, make sure you cook it slowly to render out all the fat. Drain it thoroughly before crumbling.
- Contrast is the secret to this dessert. Ensure the waffle and peaches are hot, the mousse is cold, and the bacon is crunchy. Serve it immediately before temperatures equalize.
Storage
Refrigerator: 2 days — Store components separately; waffle will soften.
Freezer: 1 month — Freeze waffle only. Do not freeze mousse or fresh berries.
Reheating: Toast waffle at 180°C/350°F until crisp before reassembling.
