Waffles with blood orange rooibos marmalade

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 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. Squeeze juice out of the parting skins. Pour tea through a sieve and collect it.

2. 2

   Measure the tea, orange fillets and juice. Squeeze juice of the remaining oranges and fill up tea-juice mixture to 1 kg. 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, alternating with milk and stir into the dough. Preheat the waffle iron and lightly grease it. Bake 8 waffles one after the other.

3. 3

   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, alternating with milk and stir into the dough. Preheat the waffle iron and lightly grease it. Bake 8 waffles one after the other. Arrange waffles with crème fraîche and jam on plates. Keep the remaining unopened jam in a cool and dark place

4. 4

   Total about 18810 kJ/ 4480 kcal. E 12 g/F 2 g/KH 1093 g