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 Parfait
1 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.
Half an hour before serving, place in fridge to soften slightly, before turning out onto serving platter. Decorate with fresh berries, pashmak (Persian fairy floss) and edible pearls and flowers as in the pic above, or drizzle with berry or chocolate sauce.
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