![Tangerine ricotta waffles](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fx3j75o5u%2Fproduction%2F8af6c73ee1158e17389d81c307cd8e5b14f249ad-1500x750.jpg&w=2048&q=75)
Tangerine ricotta waffles
20 December 2020
![label](/_next/image?url=%2Fkcals.png&w=96&q=75)
375
calories
![label](/_next/image?url=%2Fpreptime.png&w=96&q=75)
40
mins
![label](/_next/image?url=%2Fserving.png&w=96&q=75)
6
servings
Ingredients
Waffles:
- 2 eggs
- 125g ricotta
- 40ml tangerine juice
- zest of 2 tangerines
- 40g sugar
- 180ml milk
- 75g butter, melted
- 180g flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- a pinch of salt
Tangerine sauce:
- 120ml tangerine juice (about 5 tangerines)
- 60ml water
- 2 tsp sugar
- 1 tbsp water
- 1 tbsp cornstarch
- segments of 3 tangerines
Method
- In a bowl whisk eggs with ricotta, tangerine zest and juice, and sugar. Add milk and melted butter. Add flour with baking powder, baking soda, and salt and whisk until smooth.
- Heat waffle iron and spoon about 2-3 tablespoons per waffle.
- For the sauce, mix tangerine juice with 60ml of water and sugar. Bring to boil. In a small bowl mix cornstarch with 1 tablespoon of water. Add to boiling juice. Mix well and simmer for 1 minute, constantly mixing with a spatula. Set aside.
- Peel tangerines and remove skin and white bits from each segment. Add segments to the sauce.
- Serve warm waffles with warm tangerine sauce.
DAY 20.
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