Ingredients
Method
Line 14cm x 21cm loaf pan with a strip of foil or baking paper to cover the base and extend 5cm over two long sides.
Blend or process ricotta and sugar until smooth. Beat cream in small bowl with electric mixer until soft peaks form. Combine ricotta mixture, nuts and nougat in large bowl; fold in cream, then raspberries.
Spoon mixture into pan, cover with foil; freeze until firm.
Slice parfait, then refrigerate about 30 minutes before serving, to soften slightly.
Meanwhile, to make berry compote, combine frozen raspberries and sugar in medium saucepan; cook, stirring, over low heat, until berries are very soft. Push raspberry mixture through coarse sieve into medium bowl; discard seeds. Just before serving, combine raspberry puree and fresh berries in medium bowl.
Serve frozen parfait with berry compote.
You can serve fresh berries instead of the berry compote, if preferred. The berry compote can be prepared a day ahead; keep, covered, in the refrigerator. The parfait can be made a week ahead up to step 3; slice with a knife that has been dipped in hot water, before allowing to soften in the refrigerator.
Note
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