Gingerbread waffles with cherries á la Frank Rosin
50 mins
50 mins
Ingredients
- 250 g Butter, soft
- 4 Eggs
- 450 g Sugar
- 250 g Flour
- 7-10 Tbsp grated rind of 1 untreated lemon
- 7-10 Tbsp 1 ½ Tbsp Gingerbread spice
- 2 Vanilla beans
- 7-10 Tbsp ½ l Kombucha
- 7-10 Tbsp Peel and juice of 1 untreated orange
- 1 Cloves
- 2 TABLESPOONS Honey
- 1 TABLESPOON Cornstarch
- 450 g fresh sour cherries (pitted and weighed)
- 50 g Icing sugar for dusting
Directions
- 1
Cream the butter. Stir in the eggs, 250 grams of sugar, flour, lemon zest, 1 tbsp. gingerbread spice and the scraped out pulp of a vanilla pod. Stir for 1 minute with a hand mixer.
- 2
Caramelise the remaining sugar in a pot and deglaze with the kombucha.
- 3
Add the orange juice and zest, the brand of the second vanilla pod, the clove and the honey and let everything boil down to about two thirds of the amount.
- 4
Stir cornflour with a little cold water until smooth and stir into the boiling liquid. Let it boil quietly for about 2 minutes. Add the cherries and remove the sauce from the heat. Keep warm.
- 5
Bake waffles from the dough in a waffle iron. Mix the icing sugar with the remaining gingerbread spice and dust the finished waffles with it. Serve the waffles with the kombucha cherries.
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