Waffles with Raspberry Coulis
Waffles make any weekend morning special—even more so when they are topped with a bright raspberry sauce and a billow of whipped cream.
For the waffles:
- 5 Tbs. unsalted butter, melted
- 2 cups warm water (110° to 120°F/43° to 49°C)
- 2 1/2 cups (10 oz./315 g) Bellegem waffle mix
For the raspberry coulis:
- 3 cups (12 oz./375 g) raspberries, plus more for garnish (optional)
- 1 Tbs. fresh lemon juice
- 1/4 cup (2 oz./60 g) sugar
Lightly sweetened whipped cream for serving
Preheat a waffle maker according to the manufacturer’s instructions. Preheat an oven to 200°F (95°C) and place a wire rack on a rimmed baking sheet.
To make the waffles, using the butter, warm water and waffle mix, prepare the batter and cook the waffles according to the package instructions. As the waffles are finished, transfer them to the rack on the baking sheet and keep warm in the oven while you cook the remaining batter.
While the waffles are cooking, make the raspberry coulis. Combine the 3 cups raspberries, the lemon juice, sugar and 3 Tbs. water in a small pitcher or blending container. Using an immersion blender, puree the raspberries until smooth. Strain the raspberry mixture through a fine-mesh sieve into a bowl and discard the seeds.
To serve, drizzle each waffle with the raspberry coulis and top with a dollop of whipped cream. Garnish with additional raspberries, if desired, and serve immediately. Serves 4.
Williams-Sonoma Test Kitchen