Buttermilk-carrot waffles with raspberry cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cream fat, 125 g sugar and vanillin sugar. Stir in the eggs one after the other and beat the mixture until creamy. Peel and wash the carrots. With the zest shredder, peel approx. 50 g carrot into strips. Grate the rest roughly. Mix flour and baking powder, sieve onto the egg mixture and stir in with the buttermilk.

2. 2

   Fold in the grated carrot. Heat up a waffle iron. Brush thinly with some oil. Put 3 tablespoons of dough into each iron. Close the waffle iron and bake the waffles for about 4 minutes at medium heat until golden brown. Bake 12 waffles one after the other and let them cool down. Cut any protruding edges on the waffles straight. Bring 2 tablespoons of sugar and 5 tablespoons of water to the boil, add carrot strips and leave to stand for 10 minutes. Sprinkle raspberries with 50 g sugar and defrost. Whip the cream until stiff, pour in the cream thickener. Puree raspberries and pass through a sieve.

3. 3

   Bake 12 waffles one after the other and let them cool down. Cut any protruding edges on the waffles straight. Bring 2 tablespoons of sugar and 5 tablespoons of water to the boil, add carrot strips and leave to stand for 10 minutes. Sprinkle raspberries with 50 g sugar and defrost. Whip the cream until stiff, pour in the cream thickener. Puree raspberries and pass through a sieve. Mix the raspberry puree with the cream. To serve, layer the waffles and cream on dessert plates. Remove the carrot strips from the syrup. Decorate the waffle tower with raspberries, carrot strips and lemon balm. Sprinkle with icing sugar

4. 4

   Mix the raspberry puree with the cream. To serve, layer the waffles and cream on dessert plates. Remove the carrot strips from the syrup. Decorate the waffle tower with raspberries, carrot strips and lemon balm. Sprinkle with icing sugar

Nutrition Facts

KCAL
360 kcal

CARBS
36 g

FATS
21 g

PROTEINS
6 g