This has saved Christmas a few times, especially the hack. The parfait recipe below calls for ricotta, sugar and cream, but, I have in my time … replaced all of those … with … softened quality vanilla ice cream. There, I said it. Leave a tub of ice cream out of the freezer until it’s malleable (you’ll need approximately 1.5 litres for a 23 cm/9″ loaf tin), add almonds, nougat and raspberries, refreeze in a prepared loaf tin – and oui oui c’est as parfait as it gets! Re the nougat, I like “standard” French soft nougat just with nuts, to keep the flavours clean.
“I’m eating the Wonka bar and I taste something that is not chocolate. Or coconut, or walnut, or peanut butter, or nougat …”
-augustus gloop, charlie and the chocolate factory (movie). Director: Tim burton
Frozen Raspberry Nougat Parfait
Santa's Little Helper
Ingredients
- 2 cups ricotta
- ¾ cup caster sugar
- 300 ml thickened cream
- ¼ cup toasted almonds, chopped
- 150 g nougat, chopped
- 1 cup frozen raspberries
Coulis
- 1½ cups frozen raspberries
- ½ cup caster sugar
- 3 tbsp water
Instructions
- Line a loaf tin with enough foil to cover the base and extend over two sides.
- Blend ricotta and sugar until smooth.
- Whisk cream to soft peaks.
- Combine ricotta, nougat and nuts. Gently fold in cream. Add raspberries and fold through the mixture.
- Put the mixture into the prepared tin, ensure it is covered in foil and freeze until firm. Before serving, slice, and allow it to soften slightly in the fridge.If using ice-cream, it doesn't hurt to double-line the tin firstly with foil and then with cling film, wrapping your "loaf" first in film, then in foil before re-freezing.
- Serve by itself, with fresh berries, or coulis For coulis, combine frozen raspberries, sugar and water over a low heat, mixing to ensure sugar dissolves completely and raspberries break down. Push through sieve if you can bothered.
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