Waffles with Blueberry Compote and Lemon Ricotta Cream

Waffles with Blueberry Compote and Lemon Ricotta Cream

Cook Time Cook: 35m Total Time Total: 1h10m

Yield: 6 servings

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  • 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
  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 2 hours to allow the flavors to meld.
  2. 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.
  3. Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
  4. 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.
  5. 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.
  6. To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.

Ingredients

  • 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

Instructions

  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 2 hours to allow the flavors to meld.
  2. 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.
  3. Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
  4. 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.
  5. 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.
  6. To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.