Yoghurt wafers with aniseed groats
easy
50 mins
50 mins
Ingredients
- 150 g Sugar
- 4 TABLESPOONS Anise liqueur (Pernod or Ricard)
- 250 ml dry red wine
- 2 Star Anise
- 150 g Strawberries
- 100 g Blueberries
- 150 g Raspberries
- 100 g + 2 tablespoons butter
- 3 Eggs (size M)
- 100 g Flour
- 50 g Cornstarch
- 1/2 TEASPOON Baking Powder
- 1 Vanilla pod
- 5 TABLESPOONS Whole milk yoghurt
- 7-10 Tbsp Icing sugar and chopped pistachio kernels
- 7-10 Tbsp Oil
Directions
- 1
For the fruit, melt 50 g sugar and let it caramelize. Deglaze with anise liqueur and red wine. Add star anise and simmer until the caramel has dissolved. Remove the pot from the heat. Wash, clean and chop the strawberries according to size. Clean and wash the blueberries.
- 2
Clean the raspberries. Stir 2 tablespoons of butter with a whisk into the slightly cooled sauce. Fold in the prepared fruits. Separate the eggs for the wafer dough. Beat the egg yolks with 50 g sugar and 100 g soft butter until fluffy. Mix flour, cornstarch and baking powder. Halve the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Stir yoghurt, vanilla pulp and flour mixture into the egg-butter mixture. Beat the egg whites until stiff, adding 50 g sugar. Fold into the dough. Grease the waffle iron with oil. Bake 6 waffles.
- 3
Halve the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Stir yoghurt, vanilla pulp and flour mixture into the egg-butter mixture. Beat the egg whites until stiff, adding 50 g sugar. Fold into the dough. Grease the waffle iron with oil. Bake 6 waffles. Quarter diagonally and arrange on plates with the berry groats. Sprinkle with icing sugar and decorate with chopped pistachios
Nutrition Facts
700 kcal
77 g
32 g
11 g
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