Raspberry Nougat Frozen Parfait
(1)
6 hours 40 minutes
A luscious, creamy frozen dessert, this parfait can be served with fresh berries instead of the berry compote if preferred.
SERENAJANE
3 people made this
Ingredients
Serves: 8
- Parfait
- 2 cups (400g) ricotta cheese
- 3/4 cup (165g) caster sugar
- 300ml thickened cream
- 1/4 cup almond kernels, toasted and chopped
- 150g nougat, chopped
- 100g frozen raspberries
- Berry Compote
- 300g raspberries
- 1/4 cup (55g) caster sugar
- 150g blueberries
- 250g small strawberries, halved
Directions
Preparation:20min ›
Cook:10min ›
Extra time:6hours10min ›
Ready in:6hours40min
- Line a 14x21-cm loaf pan with a strip of foil or baking paper to cover the base and extend over the two long sides.
- Parfait: Blend or process the ricotta and sugar until smooth. Beat the cream in a small bowl with an electric mixer until soft peaks form. Combine the ricotta mixture, nuts and nougat in a large bowl. Fold in the cream then the raspberries.
- Spoon the mixture into the prepared loaf pan, cover with foil and freeze for 6 hours or until firm.
- Berry Compote: Combine the raspberries and sugar in a medium pan and cook stirring over a low heat until the berries are very soft. Push the raspberry mixture through a sieve (or mouli) into a bowl; discard seeds. Just before serving, combine the raspberry puree and the rest of the berries in a medium bowl.
- Slice the parfait, then refrigerate for about 30 minutes before serving to allow it to soften slightly. Serve with berry compote.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
1
This ice cream desert is delicious I have made it in Italy lots of times and served it to my Italian friends who love it and ask for the recipe. I tend to use Amaretti or other biscuits that contain nougat as its difficult to buy nougat on its own outside of Christmas in Italy. - 29 Aug 2013 (Review from Allrecipes UK & Ireland)
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