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EatSmarter exclusive recipe

Waffle Hearts

with Raspberry Ricotta Cream and Chocolate

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Average: 5 (1 vote)
(1 vote)
Waffle Hearts
82
calories
Calories

Waffle Hearts - Sweet snacks fresh from the waffle iron

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moderate
Difficulty
40 min.
Preparation
 • Ready in 1 hr 30 min.
Ready in
Nutritions
Fat4 g
Saturated Fat Acids1.6 g
Protein3 g
Roughage2 g
Sugar added4 g
Calorie82
1 piece contains
Calories82
Protein/g3
Fat/g4
Saturated fatty acids/g1.6
Carbohydrates/g8
Added sugar/g4
Roughage/g2
Bread exchange unit0.5
Cholesterol/mg30
Uric acid/mg9
Vitamin A/mg0.1
Vitamin D/μg0.2
Vitamin E/mg0.5
Vitamin B₁/mg0
Vitamin B₂/mg0.1
Niacin/mg1.1
Vitamin B₆/mg0.1
Folate/μg12
Pantothenic acid/mg0.3
Biotin/μg3.2
Vitamin B₁₂/μg0.2
Vitamin C/mg3
Potassium/mg87
Calcium/mg44
Magnesium/mg17
Iron/mg0.6
Iodine/μg2
Zinc/mg0.6

Recipe development: EAT SMARTER
Ingredients
Preparation

Kitchen utensils

2 Small bowls, 2 great Bowls, 1 Hand mixer, 1 Teaspoon, 1 Wooden spoon, 1 small Ladle (or blender), 1 Fine-mesh sieve, 1 Small pot, 1 round Waffle iron, 1 Pastry brush, 1 Wooden spatula, 1 Wire rack, 1 Tablespoon, 1 Knife, 1 Kitchen scale

Ingredients

for 20 pieces
11 ounces
Raspberries (frozen)
2 ounces
creamy Honey
2
¼ cup
4 ounces
½ teaspoon
2
sheets, white Gelatin
9 ounces
3 tablespoons
Powdered sugar (30 grams)
1 tablespoon
1 ounce
wafer-thin Small bar of chocolate (12 pieces)
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Product recommendation

Preparation steps

Step 1/8
Waffle Hearts preparation step 1

Thaw raspberries for about 30 minutes. Meanwhile beat honey and eggs in a bowl with whisk attachment of hand mixer until creamy.

Step 2/8
Waffle Hearts preparation step 2

Stir in milk. Combine flour and baking powder, add to egg mixture in 2 additions and stir briefly. Set batter aside.

Step 3/8
Waffle Hearts preparation step 3

Soak gelatin in a bowl of cold water. Use an electric mixer to beat ricotta and powdered sugar in a bowl until creamy.

Step 4/8
Waffle Hearts preparation step 4

With the bottom of a small ladle push thawed raspberries through a fine sieve or puree in a blender.

Step 5/8
Waffle Hearts preparation step 5

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.

Step 6/8
Waffle Hearts preparation step 6

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.

Step 7/8
Waffle Hearts preparation step 7

Carefully cut or break waffles into 5 hearts, place on a serving plate and spread with raspberry ricotta cream.

Step 8/8
Waffle Hearts preparation step 8

Break chocolate into pieces, sprinkle over the ricotta cream and serve.

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