Ripples Belgian Mango Waffles with White Choc Mousse and Pistachio Praline

Ingredients

White chocolate mousse

• 150g white chocolate
• 4 egg whites
• 70g castor sugar
• 160mL thickened cream

Pistachio praline

• 100g castor sugar
• 55g pistachios

Mango Waffle

• 1 1/3 cups flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon caster sugar
• 2 eggs, separated
• 25g butter, melted
• 1 ¾ cups milk
• 200g diced fresh mango

Method

1. To make white chocolate mousse, place chocolate in a heatproof bowl over a saucepan half filled with simmering water. Stir until the chocolate melts and remove from heat. Using a whisk, beat the egg whites until firm peaks form. Add half the sugar and beat until sugar dissolves. Add remaining sugar and whisk until glossy. Add the cream and whisk until the mixture thickens. Fold in the melting chocolate and place in the fridge to set.
2. To make pistachio praline, line a tray with baking paper. Heat the castor sugar in a saucepan over a medium heat without stirring until sugar dissolves and liquid turns to a deep brown colour. Add the pistachios and pour mixture onto the baking paper. Allow to cool and set hard then break into shards.
3. Preheat Waffle maker on Belgian setting and dial browning control to 7 bars. In a large mixing bowl, whisk together all dry ingredients
4. Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl. Beat whites until moderately stiff; set aside
5. Add milk and melted butter to dry ingredient mixture and blend. Fold stiff egg whites into mixture
6. Using the waffle dosing cup pour in ½ a cup of mixture into hot waffle maker. Sprinkle 1 tablespoon of diced mango on top of the mixture and close the  lid
7. Once waffle is cooked, remove and cut in half diagonally
8. Serve with fresh mango, strawberries, white chocolate mousse with a  Sprinkle of pistachio praline chards on top and a drizzle of  maple syrup