Raspberry-nougat Frozen Parfait

    6 hours 30 mins

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

    2 people made this

    Serves: 8 

    • for the parfait
    • 2 cups (400g) ricotta cheese
    • ¾ cup (165g) caster sugar
    • 300 ml whipping cream
    • ¼ cup (40g) whole almonds , toasted and chopped
    • 150g nougat, chopped
    • 110g frozen raspberries
    • for the berry compote
    • 300g raspberries
    • ¼ cup (55g) caster sugar
    • 150g blueberries
    • 250 g small strawberries, halved

    Prep:20min  ›  Cook:10min  ›  Extra time:6hr freezing  ›  Ready in:6hr30min 

    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. For the 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 pan, cover with foil and freeze for 6 hours or until firm.
    4. Meanwhile, make the 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 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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    Reviews in English (1)


    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  (Review from Allrecipes UK | Ireland)