A parfait is a little bit like a frozen mousse. It has a lovely smooth and creamy texture and is super-soft - delicious through the summer.
- 400g ricotta cheese
- 165g caster sugar
- 300ml whipping cream
- 50g toasted almonds, chopped
- 150g nougat, chopped into chunks
- 110g raspberries
Line a loaf tin with greaseproof or cling, letting some hang over the sides so that you can lift the parfait out.
Beat the cream in a bowl until soft peaks form. In another bowl, whisk ricotta and sugar until smooth and creamy, then fold in the almonds and nougat. Gently fold in the cream being careful not to knock the air out, then fold in the raspberries and spoon into the tin.
Cover well and freeze until firm, around 4-6 hours.