Name: Lemon-Ricotta Waffles with Raspberry-Mascarpone Whipped Cream
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: 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

Directions

Watch how to make this recipe.

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.

Raspberry-Mascarpone Whipped Cream:

Yield: About 1 1/2 cups

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.