Stroopwafel tacos with whipped vanilla ice cream
The crispy stroopwafels make the perfect taco for the light, whipped cardamom vanilla ice cream. Verstegen cardamom adds a spicy twist to this sweet dessert, creating a perfect balance with the nutty pistachio cream.
Bereidingswijze
Halve the Verstegen vanilla pod lengthwise and scrape out the marrow from the vanilla pod with the back of a spoon.
Heat a pan with the sugar, 200 ml water, Verstegen cardamom pods, and vanilla pulp. Bring to a boil and reduce for 5 minutes. Then remove the cardamom pods.
Place the whipped cream ice cream in a food processor and blend with the vanilla sugar water until creamy. Place the vanilla cardamom ice cream back in the freezer.
Divide the syrup waffles over baking paper and place them in the microwave for 30 seconds at 300w.
Remove the stroopwafels from the microwave and carefully fold them in half. Let them cool in an empty egg carton to form a taco shell. Roughly chop the pistachios and freeze-dried strawberries.
Spread the whipped vanilla cardamom ice cream in the stroopwafel tacos. Garnish with the pistachio cream, chopped pistachios, and freeze-dried strawberries.
Variatietip
Verdeel hier wanneer deze in het seizoen zijn nog verse frambozen overheen. Geen magnetron? Verwarm de stroopwafels in een pan tot de stroop net is gesmolten.
Ingrediënten
- 1 Verstegen vanillestok
- 100 g suiker
- 5 st Verstegen Kardemompeulen
- 500 g slagroomijs
- 8 stroopwafels
- 40 g ongezouten gepelde pistachenoten
- 5 g gevriesdroogde aardbeien
- 150 g pistache crème
Benodigdheden
- Food processor
- Empty egg carton
- Microwave
