Sweet packets with raspberry and blueberry compote

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Defrost the blueberries. Sieve the flour into a bowl, add salt. Add the soy drink and 1 teaspoon of sugar while stirring and stir until smooth with a whisk. Add blueberries and puree. Let dough rest for about 10 minutes

2. 2

   Raspberries and blueberries selected. Peel and finely chop the ginger. Wash coriander, shake dry and chop finely. Caramelise 3 tbsp. sugar and 2 tbsp. water in a saucepan. Caramelise cardamom and ginger briefly in the caramel. Deglaze with lime juice and bring to the boil briefly. Remove the pot from the heat and let it cool down for about 5 minutes. Add berries and coriander to the syrup. Beat the whipping cream and vanilla sugar with the whisk of the hand mixer until stiff

3. 3

   Heat 1 teaspoon of oil in each case in a coated pan (approx. 18 cm Ø) and bake 4 pancakes one after the other at medium heat. Put 1 pancake in each small bowl and put about 1 tbsp. of whipping cream in the middle of each. Lift the pancakes up around the filling, form them into a packet and tie them together with kitchen string. Arrange 1 packet with the berries and syrup on plates

4. 4

   Preparation time 45-50 minutes

Nutrition Facts

KCAL
300 kcal

CARBS
47 g

FATS
10 g

PROTEINS
6 g