Gooseberry porridge with waffles

Name: Gooseberry porridge with waffles
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Gooseberries; 1 Bag of dessert sauce "Vanilla Flavor; 90 g Sugar; 400 ml clear apple juice; 30 g Pistachio kernels; 50 g Butter or margarine; 1 package Vanillin sugar; 2 Eggs (size S); 100 g Flour; 1/2 TEASPOON Baking Powder; 100 ml Buttermilk; 7-10 Tbsp Oil; 7-10 Tbsp Icing sugar

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Gooseberries
1 Bag of dessert sauce "Vanilla Flavor
90 g Sugar
400 ml clear apple juice
30 g Pistachio kernels
50 g Butter or margarine
1 package Vanillin sugar
2 Eggs (size S)
100 g Flour
1/2 TEASPOON Baking Powder
100 ml Buttermilk
7-10 Tbsp Oil
7-10 Tbsp Icing sugar

Directions

1
Clean and wash gooseberries. Mix sauce powder with 50 g sugar and 6 tablespoons apple juice until smooth. Boil up the rest of the apple juice and gooseberries briefly. Stir in the sauce powder with a whisk, bring to the boil again briefly and allow to cool. Grind the pistachios finely and stir in. For the waffles, mix fat, 40 g sugar and vanilla sugar until foamy. Stir in the eggs one after the other.
2
Mix flour and baking powder. Alternately stir in with buttermilk. Preheat heart waffle iron and brush thinly with oil. Bake 4 golden brown waffles one after the other. Divide into small hearts and dust with icing sugar. Serve the groats and waffle hearts in portions