A luscious, creamy frozen dessert, this parfait can be served with fresh berries instead of the berry compote if preferred.
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
1/4 cup (55g) caster sugar
250g small strawberries, halved
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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.