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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.


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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