Baked Summer Berries with Crispy Waffle and Raspberry Sorbet

For the sorbet, soak the gelatine in cold water. Boil the sugar with 150 ml of water in a saucepan until the sugar has dissolved. Squeeze out the gelatine and dissolve it in the warm liquid. Let cool down. Mix in the raspberry puree and let the mixture freeze in the ice cream machine for about 40 minutes to form a creamy sorbet.

For the waffles, mix the margarine, sugar and egg. Gradually add 100 ml of water and stir in. Then stir in the flour, baking powder and vanilla sugar. Preheat the waffle iron and bake waffles from the batter until they are golden brown. Take out and let cool.

For the berries, bring the milk to the boil in a saucepan. Mix the egg yolks with the sugar and milk with the whisk. Add the hot milk and stir in. Pour the mixture back into the saucepan and bring to the boil while stirring. Pour the cream into a bowl and let it cool down. Whip the cream until stiff and fold into the cream. Switch on the oven grill. Wash the berries, dry them and divide them into 4 ovenproof deep plates. Pour the cream on top and bake the berries in the oven on the top shelf for 2-3 minutes.

Serve with the sorbet and crispy waffles and dust with icing sugar if you like.