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Crisp, sweet honey ricotta waffles


250 g Brimi
Ricotta ...    

... 100 g butter (room temperature), 2 tbsp sugar, 3 eggs, 1 pinch of salt, 1 tbsp poppy seed, 200 g flour, 1 tsp cream of tartar baking soda, 80 ml milk, grated zest of ½ organic lemon, mountain flower honey to taste, forest raspberries or strawberries incl. blossoms, blossoms of early dog violet (Viola reichenbachiana) and pansies.


Cream the butter and sugar until pale. Separate eggs and gradually add yolk to the mix. Whisk egg whites and salt until stiff. Fold in all ingredients for mixture. Heat up the waffle iron, grease with a bit of butter and bake waffles until golden brown and crisp. Repeat with rest of the mixture. Serve warm with a dollop of ricotta on top. Sprinkle with honey and decorate with berries and blossoms!

Crisp, sweet honey ricotta waffles
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