Stracciatella waffles with cherry jelly and vanilla sauce

Name: Stracciatella waffles with cherry jelly and vanilla sauce
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 4 sheets Gelatine; 250 ml Cherry nectar; 125 g Butter or margarine; 50 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 3 Eggs (size M); 250 g Flour; 1 slightly heaped Tsp baking powder; 300 ml Milk; 3 TSP Cocoa powder; 250 ml finished vanilla sauce; 7-10 Tbsp Oil; 7-10 Tbsp Cling film; 7-10 Tbsp Freezer bag

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

4 sheets Gelatine
250 ml Cherry nectar
125 g Butter or margarine
50 g Sugar
1 pinch Salt
2 packages Vanillin sugar
3 Eggs (size M)
250 g Flour
1 slightly heaped Tsp baking powder
300 ml Milk
3 TSP Cocoa powder
250 ml finished vanilla sauce
7-10 Tbsp Oil
7-10 Tbsp Cling film
7-10 Tbsp Freezer bag

Directions

1
Soak gelatine in cold water. Heat the cherry nectar in a small pot and dissolve the squeezed-out gelatine in it. Rinse a small flat container suitable for freezing with water and line with foil. Pour in the cherry nectar and let it cool down. Then place in the freezer
2
Cream fat, sugar, salt and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, alternating with the milk. Let the dough swell for about 20 minutes. Take off 6 tbsp. dough, mix with cocoa, fill in a small freezer bag and cut off a small corner
3
Preheat a rectangular waffle iron (approx. 12 x 21 cm) and brush lightly with oil. Place 2-3 tbsp. of dough in the middle of the rectangles and spread lightly outwards. Spray small dots on the dough with the dark dough. Bake 4 double waffles from the dough and let them cool down on a cake rack
4
Turn jelly out of the mould, remove foil. Cut jelly into cubes. Arrange waffles on a plate, serve with jelly and vanilla sauce
5
waiting time approx. 2 hours