Equipment
Ingredients
Cheesecake Mousse
- 115 g cream cheese, softened to room temperature
- 40 g powdered sugar
- 5 ml vanilla extract
- 120 ml heavy cream, chilled
Giant Gluten-Free Waffle
- 150 g gluten-free measure-for-measure flour
- 8 g baking powder
- 15 g granulated sugar
- 2 g kosher salt
- 180 ml whole milk, room temperature
- 2 eggs, large, room temperature
- 45 g unsalted butter, melted and slightly cooled
- 5 ml vanilla extract
Caramelized Peaches
- 2 peaches, pitted and thickly sliced
- 30 g unsalted butter
- 40 g brown sugar, packed
- 2 g ground cinnamon
Garnish
- 100 g streaky bacon, strips
- 100 g mixed fresh berries, washed and dried
Nutrition (per serving)
Method
Place bacon strips in a cold skillet and cook over medium heat until golden and crisp, turning occasionally. Transfer to a paper towel-lined plate to drain, then crumble into coarse pieces. Drain the fat from the pan, reserving the pan for the peaches.
In a mixing bowl, whip the softened cream cheese, powdered sugar, and vanilla extract until completely smooth. Slowly pour in the cold heavy cream, whipping continuously until the mixture forms stiff, aerated peaks. Refrigerate until needed.
In a large bowl, whisk together the gluten-free flour, baking powder, granulated sugar, and salt. Add the milk, eggs, melted butter, and vanilla extract. Whisk until a smooth batter forms, then let the batter rest for 10 minutes.
Preheat a Belgian waffle iron to medium-high heat. Pour the rested batter onto the hot iron and close the lid. Cook until the exterior is deeply golden brown and crisp, typically 5 to 6 minutes. Transfer the waffle to a wire cooling rack.
Return the skillet to medium heat and melt the remaining butter. Stir in the brown sugar and cinnamon, then add the sliced peaches. Cook until the peaches soften slightly and the sugar forms a thick, bubbling syrup.
Place the hot, giant waffle on a large serving platter. Spoon or pipe generous dollops of the chilled cheesecake mousse directly onto the center and spreading slightly outward.
Spoon the warm caramelized peaches and their spiced syrup over the cheesecake mousse. Scatter the fresh mixed berries and the crumbled bacon evenly across the top. Serve immediately while the contrasting temperatures are intact.
Chef's Notes
- Temperature contrast is the secret to this dish. Having a hot waffle, warm syrupy peaches, and freezing-cold cheesecake mousse creates an extraordinary sensory experience.
- If your peaches are out of season or overly firm, add a splash of water and cover the pan briefly for 1 minute to soften them before you begin caramelizing.
- Bacon brings the necessary savory element to cut through the heavy sweetness. Applewood smoked bacon pairs exceptionally well with the cinnamon and brown sugar profile.
- The xanthan gum in modern gluten-free measure-for-measure flour blends is crucial here; without it, the giant waffle will likely crack when you attempt to remove it from the iron.
Storage
Refrigerator: 3 days — Store components in separate airtight containers. Do not assemble until ready to serve.
