Waffles with Blueberry Compote and Lemon Ricotta Cream

AuthorGeo FoodsCategory

Ingredients

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

Preparation

1

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 two 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 seven 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, three to five 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.

Related Recipes

Ingredients

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

Directions

1

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 two 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 seven 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, three to five 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.

Waffles with Blueberry Compote and Lemon Ricotta Cream

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