Eggo® Maple Liege Cannoli Waffle Fries

PB&J Cannoli Waffle “Fries” with peanut butter whipped ricotta, candied hazelnuts, raspberry sauce, and shaved chocolate

Yield: 12 servings

Recipe Credit:
Bob Bankert
University of Massachusetts, Amherst
Eggo®

Ingredients

20 ea. Eggo® Liege Maple Waffle
26 oz. Ricotta cheese, whole milk
8 oz. Mascarpone cheese
4 oz. Confectioners’ sugar
4 ea. Lemons, zest and juice
6 oz. Peanut butter, smooth and creamy
20 oz. Semisweet chocolate couverture callets or coins, 50%-60% cacao
4 oz. Dark chocolate block, 60%-70% Valrhona or Callebaut

Raspberry Sauce

12 oz. Raspberry puree or frozen raspberries
6 oz. Granulated sugar

Candied Hazelnuts

8 oz. Hazelnuts
2 oz. Honey
2 oz. Brown sugar

Recipe Directions

1. For shaved chocolate: Place about ¾ of the chocolate callets in a bowl over a double boiler and melt/heat the chocolate until it reaches about 120°F. Remove from heat and add remaining chocolate and stir/cool until the chocolate reaches about 82°F. Place back on the double boiler and bring the heat up just to about 86°F

2. For cannoli waffle: Cut the Eggo® Liege Maple Waffles into 4 pieces lengthwise and toast in a 325°F oven for 2-3 minutes. Cool back to room temperature. Once the chocolate is tempered, dip each waffle piece into the chocolate about halfway, let them drip and place them onto a wire rack to rest.

4. For peanut butter whipped ricotta mixture: In a stand mixer, beat together the peanut butter and confectioner sugar until light and fluffy, add in the ricotta cheese and beat. Fold in the mascarpone, lemon zest and juice.

5. For raspberry sauce: Heat the raspberries with sugar and bring to a simmer. Cook for 3-4 minutes or until slightly thickened. Strain, cool, and reserve.

6. For candied hazelnuts: Toast hazelnuts in a 300°F oven for 4-6 minutes. In a bowl, combine the honey and brown sugar. Add the hazelnuts to the honey and brown sugar and mix well until they are coated. Spread the hazelnuts out onto a parchment paper (or silicon mat) lined sheet pan and bake in a 300°F oven for 6-8 minutes or until candied. Cool completely and then rough chop.

7. To serve: Place about 2 oz of the peanut butter ricotta into a container and place about 4 waffle “fries” into it. Drizzle with raspberry sauce and garnish with candied hazelnuts. Using a microplane, shave the dark chocolate over top.

Allergy Info:
Contains nuts and dairy