- Servings:8
- Occasion:Dessert
- Cooking Time:5
- Preparation Time:20
Ingredients
- 400g ricotta
- ¾ cup caster sugar
- 300ml thickened cream
- 150g pkt Arnott’s Gluten Free Choc Ripple
- ¼ cup roasted almonds, chopped
- ¾ cup frozen raspberries
- fresh raspberries to serve
- 300g frozen raspberries
- ¼ cup caster sugar
Preparation
Step 1
Grease a 20 x 10cm (base measurement) loaf pan. Line base and sides with baking paper, extending paper above edge of pan.
Step 2
Process ricotta and sugar until smooth. Beat cream in a small bowl until soft peaks form. Reserve 4 biscuits. Chop remaining biscuits coarsely. Combine ricotta mixture, chopped biscuits and nuts in a large bowl.
Step 3
Fold in cream then raspberries. Spoon into pan. Freeze until firm.
Step 4
Meanwhile make berry compote by combining raspberries and sugar in a small saucepan. Stir over low heat until berries are soft. Push through a coarse sieve into a bowl; discard seeds.
Step 5
Serve parfait topped with fresh raspberries. Slice parfait, then stand until it softens slightly. Process or break up reserved biscuits. Serve parfait with biscuit crumbs and coulis.
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