Gastroback 42421 Design Gourmet Waffle Maker Advanced 4S - Manual (Page 26)

62
lemon riCotta CheeseCake
sERvEs
12
wafflEs
pREpaRation
20
minutEs
cook
15
minutEs
ingredients
• 200 g unsalted butter, melted
and cooled
• 56 g caster sugar
• 4 eggs, separated
• 600 ml milk
• 360 g self-raising flour
• 2 teaspoons vanilla extract
Lemon cheesecake filling
• 400 g smooth ricotta
• ½ cup lemon curd
• 1 cup passionfruit pulp (approx. 16)
• ¼ cup icing sugar
method
1. Place egg yolks, milk, butter and vanilla in a large jug and whisk until well combined.
2. Combine flour and sugar into a large mixing bowl and make a well in the centre.
3. Carefully whisk in egg milk mixture to form a smooth batter.
4. Beat egg whites with electric beaters until stiff peaks form. Gently fold egg whites into batter.
5. Select BELGIAN waffle setting and dial up number 6 on browning control dial.
6. Preheat until orange light flashes up and the words HEATING disappear.
7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
until timer has finished and ready beep has sounded 3 times. Set aside to cool completely.
8. Beat ricotta and lemon curd together until smooth and set aside.
9. For the passionfruit sauce, spoon pulp into a medium saucepan along with ½ cup water and
the icing sugar. Stir over medium heat for 5 minutes or until thick and syrupy. Remove and cool.
10. To serve, cut each waffle in half diagonally and sandwich with lemon cheesecake filling.
Serve 2 waffles for each person and drizzle over passionfruit sauce.