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https://www.lifestylefood.com.au/recipes/17645/raspberry-ripple-nougat-parfait

LifestyleFOOD.com.au

Raspberry Ripple Nougat Parfait

This yummy dessert will be enjoyed by the whole family come Christmas Day. Give it a go, we guarantee they will love it!

Ingredients

  • 2½ cups (500g) ricotta

  • 1 cup (220g) caster sugar

  • 250g almond nougat, finely chopped

  • 400ml thickened cream

  • 125g dark chocolate, melted

  • Raspberry Puree

  • 1 cup (150g) fresh or thawed frozen raspberries

  • ¼ cup (40g) pure icing sugar

  • 1tablespoon (20ml) lemon juice

Method

  • 1.

    For raspberry puree, blend or process all ingredients until smooth. Push through a fine sieve to remove seeds.

  • 2.

    Line a 15cm x 25cm loaf pan with a strip of baking paper to cover the base and extend over the two long sides.

  • 3.

    Beat ricotta and caster sugar in a large bowl with an electric mixer until very smooth and fluffy. Stir through almond nougat. Beat cream in a stand mixer until soft peaks form. Gently fold cream through ricotta nougat mixture.

  • 4.

    Spoon one third of cream mixture into prepared pan, drizzle with half raspberry puree, top with another third of cream mixture and remaining raspberry puree and finish with remaining cream mixture. Run a skewer through the mixture in a zig zag movement to create a swirl. Cover with plastic wrap and freeze overnight or until firm.

  • 5.

    Turn the parfait out onto a serving platter and drizzle with dark chocolate. Allow to stand until the chocolate sets and parfait is able to be sliced – at least 5 minutes but up to 15 minutes depending on how hot the day is.

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2 comments • 9 ratings
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Posted by Angela922Report
Sounds yummy but what about the icing sugar & lemon juice?
Posted by ContinuumReport
Two words of warning about this recipe: purchase your nougat early in the season as it quickly sells out; and, prpeare for a very rich taste delight when you've completed the task!