Spaghetti Waffles with Powdered Sugar and Berry Compote
- For the compote
- 300 milliliters
red Currant juice
- 1 tablespoon
- 1 pinch
- 2 tablespoons
- 500 grams
mixed berries (such as red currants, raspberries, blackberries, blueberries, strawberries)
- For the waffles
- 150 grams
- 160 milliliters
- 120 grams
- 4 tablespoons
For the compote, mix 2 tablespoons of currant juice with cornstarch until smooth. Heat the rest of the juice with the cinnamon and sugar in a saucepan and thicken with the cornstarch, then remove from the heat. Rinse the berries and mix into the liquid, then let cool.
For the waffles, cook the pasta in boiling salted water until al dente. Rinse with cold water, drain well and cut into pieces with scissors.
Separate the eggs and beat the egg whites until stiff with a pinch of salt. Mix the yolks with the milk, flour, and sugar and then stir in the spaghetti. Finally, fold in the egg whites.
Heat the waffle iron and lightly grease with butter. Bake golden waffles and keep warm in the oven set to 80°C (approximately 175°F).
Separate the waffles into individual hearts and serve sprinkled with powdered sugar and alongside the compote.