Frisian waffles with vanilla sour cream sauce and lightning red grits ice cream

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
4 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 6
  • 2 packs (à 300 g) frozen berry mixture
  • 150 g soft butter
  • 60 g Sugar
  • 7-10 Tbsp Salt
  • 3 Eggs (size M)
  • 250 g Flour
  • 1 TEASPOON Baking Powder
  • 200 g Buttermilk
  • 80 g Icing sugar
  • 60 ml Rum
  • 150 g Schmand
  • 7-10 Tbsp ground bourbon vanilla
  • 7-10 Tbsp Grease

Directions

  1. 1

    Let the berries thaw for about 15 minutes. Cream butter, 40 g sugar and salt. Stir in eggs one after the other. Mix flour and baking powder, alternately stir in with buttermilk. Heat up the waffle iron and grease it lightly.

  2. 2

    Puree the icing sugar and rum with the fruits to a creamy mixture. Freeze the mixture.

  3. 3

    Bake 8 waffles one after the other from the dough, keep warm. Mix sour cream, vanilla and 20 g sugar. Cut out 6 balls from the ice cream mixture. Arrange the waffles with the Blitz ice cream. Add vanilla sour cream.

Nutrition Facts

KCAL
610 kcal
CARBS
66 g
FATS
31 g
PROTEINS
11 g