Cinnamon waffle cones with frozen berry yogurt
Tip
Ingredients
- 125 g soft butter
- 175 g sugar
- 2 Owner
- 250 g flour
- 2-3 tsp cinnamon
- round stencil with a diameter of 14 cm
- 600g mixed summer berries (strawberries, raspberries, blackberries, currants and blueberries)
- 150 g gelling sugar 3:1
- Juice of 1 lemon
- Seeds from 1 vanilla bean
- 300g Greek cream yogurt (10% fat)
- Traffic jam
- piping bag
- 150g ripe mixed summer berries
- 50 g granola (crunchy muesli)
Method · 1 h
- Preheat oven to 200°C (390°F) using conventional oven setting (top and bottom heat). Cream butter and sugar until light and fluffy. Gradually beat in eggs. Then mix in flour and cinnamon.
- Using a palette knife and the template, spread the dough evenly and thinly onto a baking sheet lined with parchment paper. Bake in a preheated oven for about 6 minutes, or until golden brown. Remove the pastries from the oven, carefully loosen the baked dough sheets from the paper with a palette knife, and quickly roll them into cones while still hot (see tip).
- Wash and hull the berries, then purée them finely with the jam sugar, lemon juice, and vanilla extract. Transfer the mixture to a saucepan and bring to a rolling boil for about 4 minutes, stirring occasionally. Allow it to cool slightly. Set aside 100g, and stir the rest into the yogurt.
- Pour the yogurt and berry mixture into an ice cream maker and freeze until creamy and firm, about 35 minutes.
- Fill the baked waffle cones about halfway with some fresh berries. Transfer frozen yogurt to a piping bag and pipe it into the cones on top of the berries. Drizzle with the reserved berry puree and sprinkle with granola. Enjoy immediately.
Shaping the waffles takes a little practice. Once the batter has cooled after baking, it can no longer be shaped and will break. However, as soon as it's put back in the oven, the pastries become soft and pliable again. It's recommended to spread only 2-3 sheets of batter per baking sheet. The waffle cones will keep for several weeks in an airtight container.