Raspberry Nougat Frozen Parfait


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A luscious, creamy frozen dessert, this parfait can be served with fresh berries instead of the berry compote if preferred.


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

Preparation:20min  ›  Cook:10min  ›  Extra time:6hours10min  ›  Ready in:6hours40min 

  1. 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.
  2. 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.
  3. Spoon the mixture into the prepared loaf pan, cover with foil and freeze for 6 hours or until firm.
  4. 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.
  5. 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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