- 11 ounces
- 2 ounces
- ¼ cup
- 4 ounces
- ½ teaspoon
sheets, white Gelatin
- 9 ounces
- 3 tablespoons
Powdered sugar (30 grams)
- 1 tablespoon
- 1 ounce
wafer-thin Small bar of chocolate (12 pieces)
Thaw raspberries for about 30 minutes. Meanwhile beat honey and eggs in a bowl with whisk attachment of hand mixer until creamy.
Stir in milk. Combine flour and baking powder, add to egg mixture in 2 additions and stir briefly. Set batter aside.
Soak gelatin in a bowl of cold water. Use an electric mixer to beat ricotta and powdered sugar in a bowl until creamy.
With the bottom of a small ladle push thawed raspberries through a fine sieve or puree in a blender.
Put dripping wet gelatin in a small pot, add raspberry puree and dissolve over medium heat. Gently fold into ricotta mixture and chill for 10 minutes in the refrigerator.
Lightly grease a round waffle iron with vegetable oil and bake 4 waffles in succession; each should take 2-3 minutes depending on the iron. Cool on a wire rack for about 10 minutes.
Carefully cut or break waffles into 5 hearts, place on a serving plate and spread with raspberry ricotta cream.
Break chocolate into pieces, sprinkle over the ricotta cream and serve.