About this recipe:A lovely pudding that suits all occasions. I had some Ricotta left over in the fridge and decided to make this dish which is based on a classic parfait recipe. You can play around with the flavourings in this recipe, for example, use raspberries and toasted almonds instead of the honey and coconut. Yum! When you serve you might want to add a berry compote or fresh berries to add another dimension to the dish.
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Put the Ricotta and castor sugar into a bowl and beat together until smooth. Then add the honey and desiccated coconut and blend together until smooth. Taste and adjust flavours to suit your palette.
Put the double cream into a separate bowl and whisk (I use a hand electric mixer) until stiff peaks form.
Now fold the double cream into the Ricotta mixture until evenly combined. Do not be tempted beat the cream into the Ricotta.
Line 6 ramekins with butter and cling film. It's a bit fiddly to do but makes it easier when you want to get the parfait out of the ramekins.
Fill each ramekin with the mixture and place in the freezer until firm which will be between 4 to 6 hours.
About half an hour before serving put the ramekins into the fridge to allow the parfait to slightly soften. When ready tip the parfait out onto the plate and dress with a compote or fresh berries. Enjoy!