Waffles with Sweet Ricotta, Berries & Burrata

A delightfully delicious breakfast for those with a bit of a sweet-tooth. Homemade Belgian waffles, creamy sweet ricotta and rich burrata with seasonal berries and coconut.

Ingredients

BELGIAN WAFFLES

300 g (101/2 oz) plain (all-purpose)

flour 21⁄2 tablespoons white sugar

3 tablespoons baking powder

1 teaspoon salt

2 eggs

435 ml (15 fl oz) warm milk

125 ml (4 fl oz) melted butter

1 teaspoon vanilla bean paste or extract

4 mini (60 g/2 oz) burratas

250 g (9 oz) blueberries

250 g (9 oz) strawberries, cut in half

20 g (3⁄4 oz) coconut flakes

20 mint leaves

icing (confectioners’) sugar, for dusting

MIXED BERRY SAUCE

300 g (101⁄2 oz) frozen mixed berries

105 g (31⁄2 oz) caster (superfine) sugar

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SWEET RICOTTA

1 kg (2 lb 3 oz) traditional ricotta, drained

50 g (13⁄4 oz) caster (superfine) sugar 20 ml (3⁄4 fl oz) olive oil

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Instructions

Step 1

To make the waffles, preheat the waffle iron.

Step 2

Place the flour, sugar, baking powder and salt in a large bowl and whisk well to combine.

Step 3

In a separate bowl, whisk the eggs, milk, melted butter and vanilla until well combined. Pour the wet ingredients into the dry and stir until just combined.

Step 4

Pour some batter into the preheated waffle iron, following the manufacturer’s instructions. Cook the waffles until golden brown. Repeat until all the batter has been used.

Step 5

To make the mixed berry sauce, put the berries and sugar in a saucepan over a medium–high heat. Cook, stirring, until the sugar has dissolved, then set aside to cool. Once the mixture has cooled, pass it through a sieve.

Step 6

For the sweet ricotta, combine all the ingredients in a blender and blitz until smooth.

Step 7

TO SERVE Spread the sweet ricotta in a bowl, add the mixed berry sauce and swirl with a spatula to create a marble effect. Top with the mini burratas, fresh mixed berries, coconut flakes and mint. Serve with the hot waffles dusted with icing sugar.

Step 8

Step 9