Waffle Hearts

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 of white gelatin
• 250 g ricotta
• 30 g powdered sugar (3 tbsp)
• 1 tbsp Rapeseed Oil
• 30 g ultra-thin chocolate squares (12 pieces)

Instructions

1. 1.

   Let the raspberries thaw for about 30 minutes. In the meantime, whisk honey and eggs in a bowl until creamy with a hand mixer.

2. 2.

   Add milk. Mix flour and baking powder, then fold into the egg mixture in two batches. Set batter aside.

3. 3.

   Soak gelatin sheets in cold water. Whisk ricotta and powdered sugar together with a hand mixer until smooth.

4. 4.

   Sift thawed raspberries through a fine sieve or puree with a stick to make raspberry purée.

5. 5.

   Add gelatin to a small pot, melt over medium heat, then stir in the raspberry purée. Mix into the ricotta blend and chill for 10 minutes.

6. 6.

   Grease a round waffle iron lightly with rapeseed oil and bake four waffles one after another; each takes about 2–3 minutes. Cool on a rack for about 10 minutes.

7. 7.

   Carefully break or cut each waffle into five hearts, place on a plate, and spread with the ricotta raspberry cream.

8. 8.

   Break chocolate squares into pieces, embed them in the cream, and serve the waffle hearts.