Fruit Cones with Sweet Fillings
The waffles are a popular nibbling fun - and ideal for children's parties. The fruit fillings cover approx. 20 percent of the daily vitamin C requirement for 1 to 6-year-olds and approx. 30 percent for older children (7-14 years).
Instead of boiling sugar syrup, you can also use 60 millilitres of maple syrup or agave syrup and 2 tablespoons of water. And if you want to make it really fast, just reach for ready-made wafer cones from the supermarket.
(Percentage of daily recommendation)
| Calorie | 154 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 6.6 μg | (11 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 196 mg | (5 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- ½ small lemon
- 4 Tbsps sugar (about 80 grams)
- 2 eggs
- 3 Tbsps butter (about 50 grams, room temperature)
- 4 Tbsps Pastry flour (about 65 grams)
- 11 ozs mixed red Berry (such as raspberries, strawberries, currants)
- ½ cup red Grape juice
- 2 Tbsps cornstarch (about 20 grrams)
- 5 ozs Gooseberry
- 2 Kiwi (each about 75 grams)
- ½ cup white Grape juice
- 2 sprigs Lemon balm
Preparation steps
Squeeze the lemon half. Combine 1 teaspoon juice with 2 tablespoons sugar and 40 ml (approximately 1.5 ounces) of water in a small saucepan. Bring to a boil and cook while stirring until the sugar has completely dissolved and syrup is formed. Allow to cool slightly.
Separate the eggs. Whisk whites in a tall vessel with a hand mixer until stiff (save yolks for another use).
Beat butter until fluffy in a bowl. Slowly, while stirring, incorporate the warm sugar syrup.
Successively add flour and beaten egg whites into the butter mixture. Line a baking sheet with parchment paper.
In 2 batches of 5 waffles each, spoon 1 tablespoon of dough about 12 cm (approximately 5 inches) apart on prepared baking sheet and spread into rounds of about 10 cm (approximately 4 inches) in diameter.
Bake on top rack of preheated oven at 225°C (fan 200°C, gas: mark 4) (approximately 425°F) until edges are browned, about 10 minutes. Immediately take the waffles off the sheet, roll up into cones and let cool on a wire rack. Repeat to bake remaining batter.
Rinse mixed red berries, drain, place in a bowl and sprinkle with 1 tablespoon sugar.
For the red filling, stir 5 tablespoons red grape juice with 1 tablespoon cornstarch. Bring remaining red grape juice to a boil, stir in the cornstarch mixture and return to a boil. Remove from heat and stir in the berries.
For the green filling, rinse the gooseberries, drain and cut in half (or smaller as desired).
Peel and chop kiwi and mix with gooseberries and remaining sugar in another bowl.
Stir together 5 tablespoons white grape juice and remaining cornstarch. Bring remaining white grape juice to a boil, stir in cornstarch mixture and return to a boil. Remove from heat and stir in the gooseberries.
Rinse lemon balm and shake dry. Pluck off leaves, chop finely and stir into the green filling. Let red and green fillings cool at least 30 minutes and serve with the waffles for self-serving. (For the little ones fill the cones directly before eating.)