Merry Christmas everyone!! I hope you all had a wonderful Christmas, and best wishes to you all for the New Year to come.
I don't know where I originally found the recipe for this delicious summer dessert, but it has become a staple at Christmas time in my household. This parfait not only looks and tastes amazing, it is a wonderful recipe for entertaining as it comes together in just minutes and can be made well ahead of time.
This recipe makes two loaf dishes of parfait, enough for 12-16 people, but the recipe can easily be halved if you only want to make one dish.
Raspberry, Nougat and Rosewater Parfait1 kg (4 1/2 cups) ricotta
1 1/2 cups caster sugar
1 tbsp rosewater
600 ml thickened cream
100 g toasted almonds, chopped
300 g crunchy nougat, chopped
300 g frozen raspberries
Fresh raspberries, Pashmak (Persian fairy floss), edible pearls and edible flowers, to serve
- Line 2 14cm x 21cm with baking paper to cover the base and up the long sides at least 5 cm
- Blend ricotta, sugar and rosewater until smooth. Whip cream until soft peaks form.
- Combine ricotta mixture with nuts and nougat. Fold in the whipped cream and then gently fold in the raspberries.
- Divide into prepared loaf tins, smooth top, then cover with foil.
- Freeze until firm.
Linking to these great websites here