Waffles with rum pot
easy
90 mins
90 mins
Ingredients
- 1 Vanilla pod
- 1 jar (500 g) Rum pot
- 1 TABLESPOON Cornstarch
- 6 Eggs (size M)
- 250 g Butter or margarine
- 100 g Sugar
- 1 pinch Salt
- 400 g Flour
- 1/2 package Baking Powder
- 500 g Whole milk yoghurt
- 20 scoops of vanilla ice cream (approx. 25 g each)
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Grease
Directions
- 1
Slice open the vanilla pod, scrape out the pulp. Pour the rum pot through a sieve and collect the juice. Boil up the juice to 2 tablespoons and the vanilla pod and remove from the stove. Stir 2 tablespoons of juice and starch until smooth, add to the sauce and simmer again for at least 2 minutes. Remove from the heat, stir in pickled fruit.
- 2
Separate the eggs. Whip the fat, sugar, vanilla pulp and salt with the whisk of the hand mixer until creamy. Stir in the egg yolks one after the other. Mix flour and baking powder. Alternately stir in with the yoghurt. Beat the egg white until stiff and fold in. Place about 1 1/2 tablespoons in the middle of each greased, preheated waffle iron and bake until golden brown. Bake about 20 waffles one after the other. Arrange the waffles on plates with a scoop of ice cream and some rum saucepan.
- 3
Beat the egg white until stiff and fold in. Place about 1 1/2 tablespoons in the middle of each greased, preheated waffle iron and bake until golden brown. Bake about 20 waffles one after the other. Arrange the waffles on plates with a scoop of ice cream and some rum saucepan. Dust with icing sugar and serve decorated with lemon balm. Serve the rest of the rum pot extra
Nutrition Facts
300 kcal
32 g
15 g
6 g
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