Sweetcorn Pillow Jaffles
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Serves: 4
Prep time: 15 minutes
INGREDIENTS
1 cup mozzarella cheese, grated
235 g (81⁄2 oz) fresh ricotta
1/4 cup Parmesan cheese, grated
1 tbsp lime juice
Zest of 1 lime
1⁄4 cup (50 g) corn kernels, drained if using from a tin
125 g (41⁄2 oz) tinned creamed corn
1⁄4 teaspoon paprika
1⁄4 teaspoon garlic powder
1⁄4 teaspoon white pepper
1 tablespoon chives, finely snipped
1 egg white, whisked until foamy (not stiff)
8 slices of bread
Butter, for spreading on bread
Salt, for seasoning
148 ml frank’s red hot sauce
60 ml tabasco
1/3 cup tomato sauce
1 tbsp brown sugar
100 g butter
METHOD
In a mixing bowl, combine the ricotta, mozzarella, Parmesan, lime juice, lime zest, corn kernels, creamed corn, paprika, garlic powder, white pepper, and chives. Stir until well combined. Gently fold in the foamy egg white and season with salt.
Spread a light layer of butter on one side of each bread slice.
Place four of the buttered slices, butter-side down, on a sheet of baking paper. Spoon the cheese and corn mixture evenly across the four slices.
Top with the remaining four slices of bread, butter-side up, to form the jaffles.
Preheat a jaffle maker or sandwich press. Place each assembled jaffle into the press, cooking until golden and crisp on both sides and the filling is hot and gooey.
Meanwhile combine franks hot sauce, tabasco, tomato sauce and brown sugar over medium heat, then whisk in the butter until melted and silky.
Remove from the press, cut into halves or quarters, and serve immediately.
HINTS
For an extra cheesy jaffle, add a slice of mozzarella in the middle of the pockets while filling.
NUTRITION (per recipe total, serves 4 - guide only):
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.