Lemon Ricotta Waffles With Raspberry Mascarpone Whipped Cream Recipes

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WAFFLES WITH BLUEBERRY COMPOTE AND LEMON RICOTTA CREAM



Waffles with Blueberry Compote and Lemon Ricotta Cream image

Provided by Bobby Flay

Time 1h10m

Yield 6 servings

Number Of Ingredients 18

1 cup part-skim ricotta
1 tablespoon confectioners' sugar
1 teaspoon grated lemon zest, plus more for garnish
1 teaspoon fresh lemon juice
1 pint fresh blueberries, or 1 pound frozen blueberries, thawed
2 tablespoons honey or pure maple syrup
1 teaspoon fresh lemon juice
1 cup spelt flour
1 cup whole-wheat flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon fine sea salt
2 cups low-fat buttermilk
5 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon finely grated lemon zest
Nonstick cooking spray

Steps:

  • Make the ricotta cream: In a small bowl, combine the ricotta, confectioners' sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
  • Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.
  • Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
  • In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes.
  • Heat a waffle iron according to the manufacturer's instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter.
  • To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.

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