Entremont French Emmental cheese waffles with guacamole topping
- 250 g flour
- 2 eggs
- 40 cl milk
- 4 g salt
- 1 packet baking powder
- 1 tbsp sugar
- 60 g melted butter
- 1 pinch of salt
- 120 g grated Entremont French Emmental
- 1 avocado
- 5 cl olive oil
- juice of 1 lime
- 1 box of an assortment of cherry tomatoes
- 1 handful of arugula
- 1 carrot
- 30 g Entremont emmental portion
In a bowl, mix the flour, salt, sugar, and yeast. Make a hole in the middle and add the beaten eggs. Whisk, gradually adding the milk until a smooth homogeneous paste is obtained, then add the melted butter and grated Entremont Emmental cheese while stirring slowly. Leave to stand in the fridge for at least 30 minutes.
Lightly grease the waffle iron using a brush.
Cook each waffle 3-4 minutes until golden.
Mix the peeled and pitted avocado with the Tabasco, olive oil, and lemon juice in a blender.
Spread the guacamole over the waffle, add the cherry tomato quarters, slithers of carrot, emmental tagliatella, and a few leaves of arugula.
Photo Credits : Stéphanie Iguna (Food Factory)