Raspberry Ripple Nougat Parfait


2½ Cups Ricotta Cheese (10.85 oz)
1 Cup Caster Sugar (6.76 oz)
250g Sally Williams Almond Nougat
380g Thickened Cream (12.93 fl oz)
160g Dark Chocolate, melted (5.644 oz)
Raspberry Puree
1 Cup Fresh or Thawed Raspberries
¼ Cup Confectioners Sugar (1.164 oz)
1 Tablespoon Lemon Juice



  1. For Raspberry Puree blend or process ingredients until smooth, push through a fine sieve to remove seeds
  2. Line a 50cm x 25cm loaf pan with baking paper to cover the base and extend over the two long sides
  3. Beat ricotta and caster sugar until smooth and fluffy, stir through almond nougat.
  4. Beat cream in a mixer until soft peaks form.
  5. Gently fold cream into ricotta nougat mixture
  6. Spoon one-third of the cream mixture into the prepared pan, drizzle with half of the raspberry puree, top with another third of the cream mixture and remaining raspberry puree.
  7. Cover with plastic wrap and freeze overnight or until firm
  8. Turn the parfait out onto a serving platter and drizzle with dark chocolate.
  9. Allow to stand until the chocolate sets and parfait is able to be sliced

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