Recipe courtesy of Bobby Flay
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Waffles with Blueberry Compote and Lemon Ricotta Cream
Total:
1 hr 10 min
Active:
35 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 10 min
Active:
35 min
Yield:
6 servings
Level:
Intermediate

Ingredients

For the lemon-ricotta cream:
For the blueberry compote:
For the waffles:

Directions

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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