Waffle Cone Ricotta Cream

Crisp homemade waffle cones filled with lemon ricotta cream and fresh fruit.

Ingredients

• Waffle Cones — 2 Large Egg Whites
• Waffle Cones — ½ cup Granulated Sugar
• Waffle Cones — 1 Tbsp Light Brown Sugar, Packed
• Waffle Cones — ⅓ cup Gluten-Free 1-to-1 Baking Flour
• Waffle Cones — ¼ tsp Kosher Salt
• Waffle Cones — 3 Tbsp Unsalted Butter, Melted and Cooled Slightly
• Waffle Cones — 2 Tbsp Whole Milk
• Waffle Cones — 1½ tsp Vanilla Extract
• Lemon Ricotta Cream — 1½ cups Whole Milk Ricotta, Well Drained
• Lemon Ricotta Cream — 3 Tbsp Confectioners’ Sugar
• Lemon Ricotta Cream — 1 Tbsp Honey
• Lemon Ricotta Cream — 1 tsp Vanilla Extract
• Lemon Ricotta Cream — 1 tsp Lemon Zest
• Lemon Ricotta Cream — Pinch Kosher Salt
• Optional Serving — Fresh Fruit, for Serving

Method

1. MIX THE BATTER: Preheat the waffle cone iron. Whisk the egg whites, granulated sugar and brown sugar until combined and slightly foamy. Whisk in the melted, slightly cooled butter, milk and vanilla until smooth. Add the flour and salt and whisk until fully combined. Rest for 10 minutes. The batter should be loose and spreadable, not watery.
2. COOK THE WAFFLES: Put a small amount of batter in the center of the iron. Close and cook until evenly golden brown. For small cones, use enough batter to make a small round rather than covering the entire iron.
3. SHAPE: Immediately place the hot waffle over the bottom third of the cone roller. Working while warm, roll tightly around the form, slightly overlapping the edges and closing the point. Hold briefly until it firms, then slide off. Cool on a rack until crisp. Repeat with the remaining batter.
4. MAKE THE RICOTTA CREAM: Whisk the well-drained ricotta, confectioners’ sugar, honey, vanilla, lemon zest and salt until combined and creamy.
5. FILL AND SERVE: Fill the cooled cones with ricotta cream and fresh fruit, if desired.