🍰 Waffle Pouches with Sweet Porridge

Name: Waffle Pouches with Sweet Porridge
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 small lemon; 80 g sugar (4 tbsp); 2 egg whites; 50 g butter (3 tbsp; room temperature); 65 g flour (4 tbsp); 300 g mixed red berries (e.g. raspberries, strawberries, redcurrants); 100 ml red grape juice; 20 g cornstarch (2 level tbsp); 150 g gooseberries; 150 g kiwi (2 kiwis); 100 ml white grape juice; 2 sprigs lemon balm

142 kcal · 30 min · 4 servings

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Ingredients

0.5 small lemon
80 g sugar (4 tbsp)
2 egg whites
50 g butter (3 tbsp; room temperature)
65 g flour (4 tbsp)
300 g mixed red berries (e.g. raspberries, strawberries, redcurrants)
100 ml red grape juice
20 g cornstarch (2 level tbsp)
150 g gooseberries
150 g kiwi (2 kiwis)
100 ml white grape juice
2 sprigs lemon balm

Instructions

1. Squeeze the half lemon. Put one teaspoon of lemon juice, two tablespoons of sugar, and 40 milliliters of water into a small saucepan. Bring the mixture to a boil. Stir while doing so until the sugar is completely dissolved and a syrup forms. Let the syrup cool down briefly.
2. Separate the eggs. Put the egg white into a tall container. Whip the egg white stiff using the beaters of a hand mixer. Use the egg yolk for another purpose.
3. Beat the butter in a bowl until frothy. Slowly pour the lukewarm sugar syrup into the butter mixture while stirring continuously.
4. Fold the flour into the butter mixture. Then fold in the stiffly beaten egg whites. Line a baking sheet with baking paper.
5. Divide the dough into two batches. Place five dollops of one tablespoon of dough each onto the sheet. Keep a distance of about 12 centimeters. Spread each dollop into a circle with a diameter of just over 10 centimeters.
6. Bake the waffles in the preheated oven on the top rack. Bake at 225 degrees Celsius (convection: 200 degrees Celsius, gas: setting 4). Bake them for about 10 minutes until a brown edge has formed. Remove the waffle cookies immediately from the sheet. Roll them into pouches while still hot. Let them cool on a cake rack. Bake the remaining waffles in the same way.
7. Wash the berries for the red porridge. Clean them. Put them in a bowl. Sprinkle them with one tablespoon of sugar.
8. Take five tablespoons of the red grape juice. Mix one tablespoon of starch with these five tablespoons of juice. Bring the remaining juice to a boil. Stir in the dissolved starch. Bring the mixture to a boil. Remove the pot from the heat. Fold the berries into the sauce.
9. Wash the gooseberries for the green porridge. Clean them. Halve them. Cut them smaller if desired.
10. Peel the kiwis. Cut them small as well. Mix the kiwis, the gooseberries, and the remaining sugar in a bowl.
11. Take five tablespoons of the white grape juice. Mix the remaining starch with it. Bring the remaining juice to a boil. Stir in the dissolved starch. Bring the mixture to a boil. Remove the pot from the heat. Mix the green fruit into the sauce.
12. Wash the lemon balm. Shake it dry. Pluck off the leaves. Chop them finely. Stir the chopped leaves into the green porridge. Let the red and green porridge cool down for at least 30 minutes. Serve the cooled porridge with the cookie pouches for self-filling. Fill the pouches directly before eating for the little ones.

Nutrition per serving

kcal: 142
Protein: 2 g · Fett/Fat: 4 g · Carbs: 22 g