Heart waffles with blueberries and compote

Name: Heart waffles with blueberries and compote
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 300 g frozen blueberries; 115 g Sugar; 1 piece(s) lemon peel of 1 organic lemon; 1 coated Tsp Cornstarch; 125 g soft butter or margarine; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1/2 organic lemon; 3 Eggs (size M); 250 g Flour; 1 slightly heaped Tsp baking powder; 200 g Fresh cream; 5 TABLESPOONS Milk; 1-2 TEASPOONS Icing sugar for dusting; 7-10 Tbsp Oil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

300 g frozen blueberries
115 g Sugar
1 piece(s) lemon peel of 1 organic lemon
1 coated Tsp Cornstarch
125 g soft butter or margarine
1 package Vanillin sugar
7-10 Tbsp grated rind of 1/2 organic lemon
3 Eggs (size M)
250 g Flour
1 slightly heaped Tsp baking powder
200 g Fresh cream
5 TABLESPOONS Milk
1-2 TEASPOONS Icing sugar for dusting
7-10 Tbsp Oil

Directions

1
Place blueberries on a sieve and defrost at room temperature for about 1 hour. Collect the juice. Put 125 g berries aside. Boil the rest of the blueberries with the drained juice, 40 g sugar and a piece of lemon peel in a pot.
2
Mix the starch and 5-6 tablespoons of water until smooth, stir into the blueberries and simmer for about 1 minute. Remove lemon peel, let compote cool down.
3
Cream fat, 75 g sugar, vanillin sugar and grated lemon peel with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in crème fraîche and milk briefly.
4
Fold in the blueberries that have been set aside.
5
Preheat the waffle iron, spread with oil and bake 6 golden brown waffles one after the other. Dust with icing sugar. Serve with blueberry compote. Whipped cream tastes good with it.