John Myers
Yogurt and Pineapple Cream with Waffles
The perfect yogurt and pineapple cream with waffles recipe with a picture and simple step-by-step instructions.
For the waffles:
- 1 Tbsp, deleted Sugar
- 2 leaf Gelatin
- 0,5 Can Pineapple in cubes, fresh or canned
- Juice and zest of 1/2 lime
- 175 g Butter
- 50 g Sugar
- 1 packet Vanilla sugar
- 3 Eggs size M
- 1 tsp Baking powder
- 250 g Wheat flour type 405 or 550
- 200 ml Milk (175-200 ml)
- Soak gelatine in cold water. Drain the pineapple, catching the juice. Put the pineapple pieces in a cool place.
- Put the yogurt in a bowl, add sugar. Wash the lime with hot water and grate the peel of half the fruit, squeeze out the lime. Add the juice and zest to the yogurt and stir well with a whisk.
- Squeeze out the gelatine and let it melt in a saucepan with low energy consumption. Add about 3 tablespoons of yoghurt to the gelatin, stir and stir the gelatin into the yoghurt cream. Fill into dessert bowls or glasses and refrigerate for at least 3-4 hours. Just before serving, spread the pineapple on the yoghurt cream.
- For the waffles, rinse the silicone baking molds with cold water and brush with liquid butter.
- Preheat the oven to 220 ° C (fan oven: 200 ° C).
- Beat the butter until frothy.
- Add sugar, vanilla sugar and eggs and stir until creamy.
- Mix and stir in the flour and baking powder, gradually stir in the milk.
- Mix everything on the highest setting with a hand mixer for about 2-3 minutes.
- Place the silicone baking molds on an oven rack and fill the waffle batter up to a maximum of half the height in the baking molds. Put on the middle shelf in the oven and bake for about 10-15 minutes.
- Then remove the waffles from the mold and, if necessary, bake for another 3-5 minutes from the other side on the baking sheet until the desired degree of browning is achieved.
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