Sour cream waffles with blood orange rooibos marmalade
easy
60 mins
60 mins
Ingredients
- 3 TSP Roibush Tea
- 6-8 Blood oranges (depending on the amount of juice)
- 1 kg Gelling sugar 1:1
- 75 g soft butter
- 60 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 3 Eggs (size M)
- 150 g Flour
- 1 TEASPOON Baking Powder
- 150 g (20 g each) + 4 tablespoons sour cream
- 7-10 Tbsp Grease
Directions
- 1
For the jam, pour 200 ml of boiling water over tea. Wash the oranges in hot water, grate them dry and peel the untreated oranges thinly with a zest ripper. Peel the remaining orange peel with a sharp knife so that the white skin is completely removed. Remove the fillets between the parting skins (approx. 200 g). Squeeze juice out of the parting skins (approx. 100 ml).
- 2
Pour tea through a sieve and collect it. Squeeze 3-5 oranges and measure 300 ml. Mix with jam sugar in a pot. Add orange zests and bring the fruit mass to the boil while stirring. Simmer for 4 minutes. Fill orange marmalade hot into prepared glasses and close them immediately. For the waffles, stir butter, sugar, vanillin sugar and salt until creamy. Stir in eggs one after the other. Mix flour and baking powder, alternately stir in 150 g of sour cream. Preheat the waffle iron and lightly grease it.
- 3
For the waffles, stir butter, sugar, vanillin sugar and salt until creamy. Stir in eggs one after the other. Mix flour and baking powder, alternately stir in 150 g of sour cream. Preheat the waffle iron and lightly grease it. Bake 8 waffles one after the other. Arrange the waffles on plates with 1 tablespoon of sour cream and jam each. Keep remaining unopened jam in a cool and dark place
- 4
Total approx. 5290 kJ/ 4260 kcal. E 5 g/F 5 g/KH 1052 g
More Delicious Recipes
