Waffle with mincemeat and cheese fondue
This festive dish from Lorna McNee pairs salty with sweet: mincemeat and Beaufort cheese fondue. The mincemeat here is almost like a chutney; a sweet counterpart to the rich cheese. This recipe makes more mincemeat than you need, so feel free to use the extra in (slightly more traditional) mince pies.
Ingredients
Metric
Imperial
Mince pie filling
- 150g of sultanas
- 100g of candied orange peel
- 100g of candied lemon peel
- 250g of currants
- 2 Bramley apples, grated
- 300g of dark brown sugar
- 100g of brandy
- 200g of shredded vegetable suet
- 3g of ground cinnamon
- 3g of ground ginger
- 3g of mixed spice
Pickled walnut gel
- 400g of pickled walnuts
- 100g of water
- 6g of agar agar
Cheese fondue
- 280g of egg yolk
- 350g of whole milk
- 350g of double cream
- 250g of Beaufort cheese, grated
- salt, to taste
- lemon juice, to taste
Waffle
To plate
- olive oil
- Beaufort cheese, to finish
- white truffle, to finish
- flaky sea salt
Equipment
- Waffle iron
- Truffle slice
- Thermomix
Method
Chop the sultanas, candied peel and currants
- 150g of sultanas
- 100g of candied orange peel
- 100g of candied lemon peel
- 250g of currants
Mix all the remaining mincemeat ingredients together with the chopped fruit and then transfer to containers and let marinade for several days in the fridge
- 2 Bramley apples, grated
- 300g of dark brown sugar
- 100g of brandy
- 200g of shredded vegetable suet
- 3g of ground cinnamon
- 3g of ground ginger
- 3g of mixed spice
Put all the ingredients for the walnut gel into the Thermomix and blend until it reaches 100°C. Alternatively, bring the mixture to 100°C in a pan and then blend until smooth
- 400g of pickled walnuts
- 100g of water
- 6g of agar agar
Pour into a container and leave until set
Once set, blend until it forms a fluid gel then pass until smooth
Mix the eggs, milk and cream for the cheese fondue together
- 280g of egg yolk
- 350g of whole milk
- 350g of double cream
Cook over a bain Marie until the mixture thickens
Place in a Thermomix or high-speed blender with the cheese and blend well
- 250g of Beaufort cheese
Season with salt and lemon juice and set aside
- salt, to taste
- lemon juice, to taste
Mix all the dry ingredients for the waffle together
- 185g of plain flour
- 60g of potato flour
- 8g of baking powder
- 5g of salt
Mix the egg yolks and crème fraîche together and add to the dried ingredients
- 60g of egg yolk
- 385g of crème fraîche
Add the melted butter and cheese and mix well
- 85g of butter, melted
- 100g of Beaufort cheese
Semi-whip the egg whites in an electric mixer and then fold into mixture
- 180g of egg white
Preheat the waffle machine and then add the batter and cook the waffles until nice and golden in colour
Portion the waffles to your desired size. Spread a generous amount of mince pie mix over the waffle. Top this with the warm cheese fondue
Drizzle some pickled walnut gel over the top of that and then more grated Beaufort cheese, before topping with shavings of white truffle. Sprinkle a bit of good quality crunchy salt on top
- Beaufort cheese, to finish
- black truffle, to finish
- flaky sea salt
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