Millet Waffles with Gianduja Spuma

For the millet waffles with giandujaespuma, boil millet with the milk and let it steam out on the plate with the lid closed. Separate the eggs. Mix the egg yolks with flour, baking powder, vanilla sugar and a pinch of salt vigorously.

Beat the egg whites with a pinch of salt until stiff and fold into the millet. Brush the preheated waffle iron with oil, fill in the waffle batter, close the iron and bake the waffles for about 2 – 3 minutes until crispy.

For the giandujaespuma, mash very ripe bananas and add some lemon juice. Melt the nougat over a water bath. Add liquid whipped cream and then mix with the banana pulp. Pass the mixture through a sieve, pour into a whipped cream siphon bottle and refrigerate for a few hours. Before serving, screw on a cream cap and shake well.

Arrange the millet waffles with gianduja spuma and serve.

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