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🍽️ Heart-shaped Waffles with Raspberry Ricotta Cream

82 kcal · 30 min · 4 servings

Ingredients

• 300 g raspberries (frozen)
• 50 g creamy honey
• 2 eggs
• 75 ml milk (1.5% fat)
• 125 g whole wheat flour
• 0.5 tsp baking powder
• 2 sheets white gelatin
• 250 g ricotta
• 30 g powdered sugar (3 tbsp)
• 1 tbsp rapeseed oil
• 30 g paper-thin chocolate bars (12 pieces)

Instructions

1. 1. Let the raspberries thaw at room temperature for about 30 minutes.
2. 2. Put honey and eggs into a bowl.
3. 3. Beat the mixture until creamy using the beaters of a hand mixer.
4. 4. Stir the milk into the egg-honey mixture.
5. 5. Mix flour and baking powder in a separate bowl.
6. 6. Add the flour mixture to the egg mixture in two batches.
7. 7. Stir the batter briefly until just combined.
8. 8. Set the batter aside.
9. 9. Soak the gelatin in a bowl with cold water.
10. 10. Beat ricotta and powdered sugar until creamy using a hand mixer.
11. 11. Press the thawed raspberries through a fine sieve to extract the juice.
12. 12. Remove the dripping wet gelatin from the water.
13. 13. Put the gelatin into a small saucepan.
14. 14. Melt the gelatin over medium heat.
15. 15. Stir the raspberry juice into the melted gelatin.
16. 16. Stir the gelatin-raspberry mixture into the ricotta.
17. 17. Place the cream in the refrigerator for 10 minutes.
18. 18. Lightly grease a round waffle iron with rapeseed oil.
19. 19. Bake 4 waffles one after the other.
20. 20. Allow 2 to 3 minutes of baking time per waffle.
21. 21. Let the finished waffles cool for about 10 minutes on a cake rack.
22. 22. Carefully break or cut each waffle into 5 hearts.
23. 23. Place the waffle hearts on a cake plate.
24. 24. Spread the ricotta-raspberry cream over the waffle hearts.
25. 25. Break chocolate tablets into small pieces.
26. 26. Insert the chocolate pieces into the cream.
27. 27. Serve the waffle hearts.

Nutrition per serving

• kcal: 82
• Protein: 3 g · Fett/Fat: 4 g · Carbs: 8 g