Name: Sweet ricotta jaffles with cinnamon toast ice-cream
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6 - 8
Ingredients: 300 ml pouring cream; 140 gm milk chocolate, coarsely chopped; 260 gm dark chocolate (55% cocoa solids), coarsely chopped; 300 gm firm ricotta; 250 gm cream cheese, at room temperature; 50 gm raw caster sugar; Finely grated rind of 1 orange (optional); 18 thick slices of fruit bread; For spreading: softened butter; Cinnamon toast ice-cream; 600 ml pouring cream; 150 ml milk; 1½ tsp ground cinnamon; 7 egg yolks; 180 gm raw caster sugar; 140 gm fruit bread (about 2 thick slices), cut into 1cm cubes; 40 gm butter, melted

Sweet ricotta jaffles with cinnamon toast ice-cream

Australian Gourmet Traveller recipe for sweet ricotta jaffles with cinnamon toast ice-cream.

Serves 6 - 8

Prep

45M

Cook

30M

Total

1H 15M

Cinnamon toast is impossible to resist, especially when transformed into ice-cream. The cinnamon toast cubes in the ice-cream stay crunchy for a couple of days, so you can make it a little in advance if you like, but even when it loses its crunch factor, it remains irresistible.

Ingredients

300 ml pouring cream

140 gm milk chocolate, coarsely chopped

260 gm dark chocolate (55% cocoa solids), coarsely chopped

300 gm firm ricotta

250 gm cream cheese, at room temperature

50 gm raw caster sugar

Finely grated rind of 1 orange (optional)

18 thick slices of fruit bread

For spreading: softened butter

Cinnamon toast ice-cream

600 ml pouring cream

150 ml milk

1½ tsp ground cinnamon

7 egg yolks

180 gm raw caster sugar

140 gm fruit bread (about 2 thick slices), cut into 1cm cubes

40 gm butter, melted

Method

Main

1.For cinnamon toast ice-cream, bring cream, milk and 1 tsp cinnamon to the simmer in a saucepan over medium-high heat. Whisk yolks and 140gm sugar in a bowl until thick and pale, pour in cream mixture and whisk to combine. Return to pan, reduce heat to medium and stir continuously until mixture thickly coats the back of a spoon (5-6 minutes). Strain into a bowl, whisk occasionally to cool, then refrigerate to chill. Meanwhile, preheat oven to 180C. Combine fruit-bread cubes, butter, remaining sugar and remaining cinnamon in a bowl and stir to coat well. Spread on an oven tray lined with baking paper and toast, shaking occasionally, until golden (5-6 minutes), then set aside to cool. Churn chilled custard in an ice-cream machine, transfer to a container, stir in toast cubes and freeze until required. Makes about a litre.

2.For chocolate sauce, bring cream to the simmer in a saucepan over high heat, add milk chocolate and 200gm dark chocolate, remove from heat, stand for 5 minutes, whisk until smooth and set aside.

3.Process ricotta, cream cheese, sugar and orange rind in a food processor to combine, then stir in remaining dark chocolate. Butter one side of all bread slices. Place half the slices butter-side down on a piece of baking paper and spread thickly with ricotta mixture, spreading a little thicker in the centre and leaving a 5mm-border. Sandwich with remaining bread slices butter-side up. Toast sandwiches, in batches, in a preheated toasted-sandwich press, cut each diagonally and serve hot with cinnamon toast ice-cream and warm chocolate sauce.