Poppy Seed Cinnamon Waffles with Clementine Ginger Chocolate Ice Cream

For the poppy seed cinnamon wafers with clementine ginger chocolate ice cream, peel the ginger and finely chop or grate. Chop and melt the chocolate.

Wash the clementines hot, peel the peel from one of them very thinly with a knife, cut the fruit in half and squeeze. Finely chop half of the peels, set the rest aside for garnish.

Cream the egg yolks with the sugar. Stir in the juice and chopped peel with the ginger and draw the mixture off over a hot water bath to form a rose, i.e. heat while stirring until the mixture thickens.

Stir in the melted chocolate and crème fraîche. Allow to cool to room temperature. Whip the cream until stiff and fold in. Pour the mixture into the ice cream maker and freeze while stirring. Freeze in the freezer for another 45 minutes, then cut out balls.

For the waffles, cream the butter with the sugar. Separate the eggs and stir in the egg yolks with the poppy seed cake and the cinnamon. Sift the flour over the top and stir in with the milk. Beat the egg whites with a pinch of salt until stiff and fold into the batter.

Preheat the waffle iron and grease lightly with oil. Pour in 1-2 tablespoons of batter and bake waffles one by one until golden brown. Let the waffles cool on a cooling rack.

To serve, layer waffles on top of each other and top with ice cream scoops. Garnish the poppy seed cinnamon waffles with clementine ginger chocolate ice cream with the tangerine zest and herbs.

Preparation Tip:

For example, the poppy seed cinnamon wafers with clementine ginger chocolate ice cream harmonize best with the herbs thyme, basil, lemon balm, mint and lavender.

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