Rondje Roodbruin / Red-Brown Ale Trail

Stuffed 'lukken', a sabayon of red-brown ale and coffee cream

lukken roodbruin bier

Ingredients for 4 persons:

  • 8 West Flemish 'lukken' (thin, crisp waffles)
  • 4 dl fresh cream
  • 1 tablespoon icing sugar
  • 2 tablespoons very strong coffee from the Lys Valley
  • 3 egg yolks
  • 60 g sugar
  • ½ bottle Flanders red-brown ale


Preparation:

Whip 3 dl cream until stiff, divide over 4 waffles and cover with a second waffle. Place in the freezer for 30 minutes. Whip the rest of the cream until stiff. Dissolve the icing sugar in the coffee and stir into the cream. Place in the refrigerator. Beat the egg yolks, sugar and the ale over low heat until you achieve a light sabayon.

Finish:

Draw a coffee cream stripe on the plate, place a waffle on top and garnish with the sabayon.

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