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68
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 complete-
ly.
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. Remo-
ve 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.
Содержание DESIGN GOURMET WAFFLEMAKER ADVANCED 4S
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