Mascarpone Waffles With Jack Daniels Whipped Cream Recipes

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LEMON-RICOTTA WAFFLES WITH RASPBERRY-MASCARPONE WHIPPED CREAM



Lemon-Ricotta Waffles with Raspberry-Mascarpone Whipped Cream image

Provided by Valerie Bertinelli

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 17

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
Kosher salt
1 3/4 cups half-and-half
1/2 cup whole milk ricotta
3 tablespoon unsalted butter, melted
3 tablespoons lemon zest and 2 tablespoons lemon juice (from 2 to 3 lemons)
1 teaspoon vanilla extract
1 large egg
Nonstick cooking spray
Raspberry-Mascarpone Whipped Cream (see recipe below)
Fresh fruit such as strawberries, blueberries and/or raspberries, for serving
Maple syrup, for serving
1 cup heavy cream
4 ounces mascarpone
3 tablespoons seedless raspberry jam

Steps:

  • Preheat a waffle iron to medium-high heat.
  • Add the flour, sugar, baking powder and 1/4 teaspoon salt to a large bowl and whisk to combine. In a separate medium bowl, add the half-and-half, ricotta, butter, lemon zest, lemon juice, vanilla and egg and whisk to combine. Add the ricotta mixture to the flour mixture and whisk to combine.
  • Spray the preheated waffle iron with nonstick cooking spray and spoon about 3/4 cup of batter into the waffle iron. Cook until the waffle is golden brown and lightly crisp, 3 to 4 minutes (or according to manufacturer's instructions). Repeat with remaining batter.
  • To serve the waffles: top each waffle with a dollop of Raspberry-Mascarpone Whipped Cream, berries and maple syrup.
  • Add the heavy cream, mascarpone and raspberry jam to a large bowl. Whip on medium-high speed with an electric hand mixer until stiff peaks form, about 4 minutes.

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