Waffles with cream and sorbet, perfect from the blast chiller

For the wafers

• 100 g dry biscuits
• 75 g butter
• 60 g toasted hazelnuts
• 25 g peeled almonds
• sale

For the cream

• 350 g fresh cream
• 150 g latte
• 120 g sugar
• 50 g flour
• 3 egg yolks
• ½ Mananara vanilla pod
• sale

For the sorbet

• 120 g sugar
• 50 g water
• 280 g red fruits

For the gasket

• raspberries
• powdered sugar

Procedure

For the wafers

• Melt the butter in a saucepan; blend all the ingredients in a blender, adding a pinch of salt and the melted butter, until you obtain a paste-like mixture. Divide the mixture into 6 round silicone molds and press down with a spoon. Blast chill using the "cake-biscuit" function on the W45SE blast chiller.

For the cream

• In a bowl, mix the egg yolks with the flour, sugar, and a pinch of salt. Dilute with the milk, previously heated with ½ a vanilla pod (opened and scraped), add the cream, and cook the cream for 5 minutes. Pour the cream, while still hot, into the molds over the wafers and let cool in the W45SE blast chiller with the "dessert-cream" function.

For the sorbet

• Boil all the ingredients for 4 minutes and blend. Pour the coulis onto a thin aluminum baking sheet and freeze in the W45SE blast chiller using the "soups and creams" setting. Blend again to obtain a creamy sorbet.
• Unmold the cream wafers, garnish them with raspberries and a dusting of icing sugar, and serve with the sorbet.
• Good to know: Blast chilled foods can be kept in the refrigerator for weeks, while frozen foods can be kept in the freezer for months.
• It is not necessary to cover the food in the W45SE blast chiller with cling film.