About this recipe:A luscious ricotta ice cream dessert or parfait that has llittle nuggets of nougat and raspberries in it. Serve with fresh berries or the berry compote recipe below. The almonds are optional since alot of nougat already contains nuts.
For the frozen parfait
400g ricotta cheese
165g caster sugar
300ml whipping cream
40g toasted almond, chopped
150g nougat, chopped
110g fresh or frozen raspberries
For the berry compote
300g fresh or frozen raspberries
55g caster sugar
250g small strawberries, halved
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Line a 14cmx21cm loaf pan with a strip of foil or baking paper to cover the base and extend over the two long sides.
Blend or beat the ricotta and sugar together 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 cream, then raspberries.
Spoon the mixture into the prepared pan, cover with foil and freeze until firm (about 4 to 6 hours).
Slice parfait then refrigerate for about 30 minutes before serving to allow it to soften slightly. Serve with my berry compote.
Berry Compote: Combine 300g raspberries and sugar in a medium pot and cook, stirring, over a low heat, until the raspberries are very soft.
Push the cooked raspberries through a sieve into a bowl; discard seeds. Just before serving, combine the raspberry puree and fresh berries in a medium bowl.
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