Waffles with blueberry compote and lemon ricotta cream

Ingredients:

Lemon Ricotta Cream

• 1 cup ricotta
• 1 tbsp powdered sugar
• 1 tsp grated lemon zest + extra for serving
• 1 teaspoon lemon juice

Blueberry compote

• 2 cups fresh blueberries or 1 lb frozen, thawed
• 2 tablespoons of honey
• 1 teaspoon lemon juice

Waffles

• 1 cup spelt flour
• 1 cup whole grain flour
• 1 tbsp. granulated sugar
• 2 tsp baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• 2 cups low-fat sour milk
• 5 tbsp (75 g) butter, melted
• 2 large eggs
• 1 teaspoon finely grated lemon zest

Preparation:

1. Prepare the ricotta cream: In a small bowl, combine the ricotta, powdered sugar, lemon zest, and lemon juice and beat until light and fluffy. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld.
2. Prepare the compote: In a small saucepan, combine the blueberries, 1/4 cup water, and honey and bring to a simmer over medium heat. Cook until the sauce thickens, about 7 minutes. Transfer to a bowl, add lemon juice, and let cool slightly.
3. Prepare the waffles: Preheat oven to 135°C, place a rack on a baking sheet and place in the oven.
4. In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a large bowl, whisk together the buttermilk, butter, eggs, and lemon zest. Add the flour mixture and knead the dough. Let it rest for 15 minutes.
5. Preheat a waffle iron according to the manufacturer's instructions. Spray with cooking spray. Pour the batter into the waffle iron (the amount of batter will vary depending on the size of the iron), leaving within 1 cm of the rim. Close the waffle iron and cook until the waffles are golden brown and crispy, 3-5 minutes. Transfer to a rack in the oven to keep warm. Repeat with the remaining batter.
6. To serve, top the waffles with blueberry compote and ricotta cream. Sprinkle with lemon zest.