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Chocolate-Banana Ice Cream Heart with Raspberry Sorbet
From Chocolate for Breakfast, by Barbara Passino, photographs by Marc Hoberman

These waffles start with a fluffy batter and become thin and slightly crispy when cooked, the better to stand up to the ice cream filling. They are best made as soon as the batter is prepared before the egg whites deflate. Should the object of your affection be late arriving at the breakfast table, keep the waffles warm in a 200°F (95°C) oven and spread the ice cream on when you see the whites of his eyes. (Or hers, of course.) One of our guests told me she fills the waffles and freezes them, serving them like ice cream sandwiches after they've thawed for 15 minutes or so. Ours never seem to make it to the freezer.

Ingredients:

4 eggs, separated
1 cup sour cream
3/4 cup flour
1/3 cup cocoa powder
1 tsp baking soda
2 cups buttermilk
1 cup mashed bananas (usually 2 ripe ones)
5 Tbsp melted butter
2 cups chocolate mini chips
Ricotta ice cream (or substitute vanilla) as filling
Raspberry sorbet to garnish

Special equipment:

A waffle maker – preferably one with heart shapes.

Instructions:

Mix the egg yolks and sour cream in a mixing bowl. Stir in the flour, cocoa powder and baking soda. Mix in the buttermilk and bananas.

Add the melted butter and chocolate chips and mix thoroughly. Beat the egg whites in a separate bowl until they form soft peaks when you lift the beaters out of the bowl. Fold 1/3 of the egg whites into the chocolate batter until well mixed. Then gently fold in the remaining whites.

Waffle makers vary, so follow the directions on yours. Make sure it's well heated to start, and brush with a little melted butter.

When the waffles are done, cut into hearts, squares or use whatever shapes your machine creates, spread with ice cream and stack another waffle on top. Serve with raspberry sorbet.

Yield: Makes 8 standard-sized waffles



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