Search icon
Item(s) added to cart

Gluten-Free Choc Ripple and Raspberry Parfait

Gluten-Free Choc Ripple and Raspberry Parfait

  • Servings: 8
  • Occasion: Dessert
  • Cooking time: 5
  • Prep time: 20

This Choc Ripple and raspberry parfait is the perfect dessert for any occasion!

Note: Arnott’s Choc Ripple (Gluten Free) not available in New Zealand.


  • 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


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.

Recipes like this one

Sign up for updates

You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please see our Privacy Policy.