I’ve continued to work on the Lemon-Ricotta Waffle formula, and I feel like the recipe has taken a big step forward, as of late. The texture is much lighter than some recent efforts, yet the flavor is pretty spot-on.

The only hang-up now is that the waffle does not seem to be coming out of the iron easily; its so soft internally that it partially tears apart when opening the iron. This is almost definitely a product of all the lemon juice’s citric acid. So I’m going to weave in a fair amount of bread flour and see if the body of the waffle will come fully under control.

Below is the latest experimental pass at the waffle.

Lemon-Ricotta Waffles: Experiment #2

makes 1 round American-style waffle

42g
20g
5g
1.2g
1.2g
2.0g
1.2g
40g
35g
8g
27g egg (heated in a very warm water bath and then lightly beaten)
20g
40g

Preheat the waffle iron to 191°C/375°F

1. Mix the flours, sugar, baking soda, and salt in a medium bowl.

2. Add the vanilla and lemon zest.

3. Keep the lemon juice set aside, but add the ricotta, cream, butter, egg and water, and blend.

4. Add the lemon juice, and finish blending the ingredients. The batter will be of a moderate consistency with a very lightly “curdled” texture.

5. Pour the mix into the preheated iron and cook for 3 minutes 55 seconds.

Remove the waffle from the iron and place on a wire rack to cool. When the waffle has cooled below 49°C/120°F, place the waffle back into the iron to cook for 10 seconds longer. Serve immediately.