- 325g firm ricotta cheese
- 185ml milk
- 4 egg yolks
- 150g plain flour whisked with 1 tsp baking powder and a pinch of salt
- 50g butter
- 6 green apples, peeled and thinly sliced
- Juice from ½ lemon
- 220g brown sugar
- ⅓ cup cornflour
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp butter
- Sour cream
- Thickened cream
- Dark caramel sauce
- Icing sugar
- Pinch of salt
- Edible flowers
- Nutella®️ Hazelnut Spread (148083)
1. For the waffles
Combine ricotta, milk and egg yolks and mix well. Add dry ingredients and mix to combine. Whisk the egg whites to stiff peaks and use a metal spoon to gently fold through the batter.
Fry in a lightly greased waffle iron.
2. For the apple pie filling
Toss 70g chopped apples (use remaining filling to garnish) in lemon juice.
Combine 750ml water, sugar, corn flour, cinnamon, and nutmeg in a large pan. Bring to a simmer, stirring occasionally. Boil and cook for 1 minute or until just thickened.
Add the apples to the pan and stir to coat with the sauce. Lower the heat to medium and cook until the apples have softened, about 10 minutes. Add the butter to the pan and stir until it has melted.
Cool the apple filling for 10 minutes before using in batter or as a garnish.
3. For the salted caramel sour cream
Whip equal parts sour cream and thickened cream. Add dark caramel, icing sugar and a pinch of salt and whip until just combined.
4. To serve
Top with edible flowers, extra apple pie filling, salted caramel sour cream and Nutella®️ Hazelnut Spread drizzle.