Recipe from the restaurant: Cinnamon Rosettes

This is a recipe for a sweet amuse bouche that we have been using between the main course and dessert.

Oil temperature: 180 degrees Celsius

Ingredients for rosette waffle:

500 grams of milk
1 vanilla pod
270 grams of flour
4 grams of salt
2 eggs
100 grams of sugar
Some cinnamon powder
A Rosette Waffle Stamp/Mold for frying.

Method:

Start pouring the milk in a pan on low heat and after cut the vanilla pod in half scrap the seeds into to milk to infuse until lukewarm.

Meanwhile mix the flour with salt and slowly add the vanilla milk, once smooth mix add the eggs.

Mix once more and let rest for one hour.

Mix the sugar with the cinnamon powder.

Pre heat the Rosette Mold in the hot oil for 5 minutes.

Put the hot Mold into de batter just before it covers the Mold and then place it back into the oil until golden colour, repeating this process with rest of the batter.

Coat the rosettes in the cinnamon sugar.

Bon Appetit!