Jalapeño Cornmeal Waffles with Roasted Blackberries

Ingredients

For 4 servings

• 450 g blackberries
• 30 g blackberry jam
• 240 g ricotta
• 60 g heavy cream, cold
• 1 piece lemon, zested and juiced
• 30 g mint
• 120 g plain flour
• 150 g cornmeal
• 8 g baking powder
• 1 g bicarbonate of soda
• 340 g buttermilk
• 2 piece eggs
• 84 g unsalted butter, melted
• 75 g sharp cheddar, grated
• 1 piece jalapeño, finely minced
• 160 g maple syrup
• 2 g black pepper
• 2.5 g vanilla extract
• Salt
• 24 g sugar

Method

1. 1

   Heat the oven to 220°C. Toss most of the blackberries with the jam, a little sugar and lemon juice and roast for 12–15 minutes, until juicy.

2. 2

   Whip the ricotta with the cream, vanilla, lemon zest and a little maple syrup until light.

3. 3

   Warm the remaining maple syrup with the black pepper.

4. 4

   Whisk the flour, cornmeal, baking powder, bicarbonate of soda, salt and sugar. Separately whisk the buttermilk, eggs and melted butter, then fold together with the cheddar and jalapeño.

5. 5

   Cook in a hot waffle iron until deep golden and crisp.

6. 6

   Top with the whipped ricotta, roasted blackberries and a drizzle of black-pepper maple, and finish with mint.