Lemon Ricotta Waffles with Mixed Berry Syrup

Lemon Ricotta Waffles with Mixed Berry Syrup

from pineappleandcoconut.com
90 min
6 servings

A light, fluffy lemony waffle made with ricotta cheese topped with a sweet-tart berry syrup and whipped cream. Perfect for lazy weekend breakfasts and brunch.

Ingredients

  • 2 cups total of frozen berries
  • raspberries
  • blueberries
  • strawberries
  • cherries
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 2 Tbsp orange juice/lemon juice/water
  • 2 cups all purpose flour (9 oz)
  • 1 Tbsp corn starch
  • 2.5 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1/3 cup granulated sugar (2 1/3 oz)
  • 2 Tbsp lemon zest
  • 1 1/2 cups buttermilk (12 oz/375 ml)
  • 2 1/3 cups ricotta cheese (19 1/2 oz)
  • 3 Tbsp butter (melted)
  • 3 large eggs (separated)
  • 2 Tbsp oil (I use Luigi Tega lemon oil)
  • 1 tsp vanilla extract
  • 3 Tbsp lemon juice
  • 1 1/4 cup heavy cream
  • 1 tsp vanilla
  • 1/4-1/3 c powdered sugar

Directions

  1. 1

    1. In a saucepan combine the berries, sugar, salt and juice or water. Bring to a simmer once the berries are thawed and simmer until slightly thickened, about 5-8 minutes. Strain into a bowl, pressing down on the solids/seeds until all the syrup is strained through.

  2. 2

    1. Preheat your waffle iron. 

  3. 3

    1. Whip the cold cream until medium peaks form, add in the vanilla extract and 1/4 a cup of the powdered sugar and whip again until mixed to stiff peaks. Taste and add more sugar if a sweeter whipped cream is desired. Keep chilled until ready to use.