|Serving Size:||1 Waffle|
|For The Waffle Batter:|
|1||Pkg. Boursin Garlic & Fine Herbs, Softened|
|1/4||Cup Maple Syrup + 2 Tbsp.|
|1.5 Tsp.||Kosher Salt|
|2||Tsp. Vanilla Extract|
|4||Cups All-Purpose Flour|
|For The Waffles:|
|1||Recipe Prepared Waffle Batter|
|24||Oz. Boursin Garlic & Fine Herbs, Whipped|
|6||Cups Bourbon Maple Syrup, Warmed|
- Combine milk and butter in medium pan until mixture reaches 120°F. Remove pan from heat; whisk in Boursin. Pour mixture into large bowl.
- Add remaining ingredients; mix to combine. Cover and refrigerate at least 8 hrs. or overnight. (Batter will double in size during refrigeration.)
- For each serving, lightly spray preheated waffle iron. Ladle 5 oz. batter onto hot iron; close and invert. Cook 3 min. or until waffle is golden brown.
- Serve waffle quartered and shingled on serving plate, topped with 1-ounce whipped Boursin with 1/4 cup maple syrup served on the side.
The cheese in this waffle application creates a little extra crust and crunch where the waffle contacted the hot iron, especially around the edges.
When you spread the soft whipped cheese on top of the warm waffle, it releases a lovely herb and garlic aroma that mixes quite well with the bourbon and maple from the syrup.