Passionfruit and raspberry nougat parfait

Passionfruit and raspberry nougat parfait

By
From
Cut the Carbs!
Serves
8

This parfait carries me straight to an Australian Christmas, when the air is muggy and your hair is still soggy from the last dip in the swimming pool. My mother would always make a version of this, studded with berries and decked with toasted nuts to be sliced as the last taste in our Christmas Eve holiday meal. To this day, the original recipe remains scrawled on three scraps of paper and spends 50 weeks of the year lying in a drawer in her house, along with gold wrapping paper and spools of red ribbon. My take is a little sunnier, rippling the sparkle of passionfruit curd through the cooled ricotta and whipped cream. While you could weave all of the curd through the dessert, I like to keep some of it aside, either to drape over the top of the pudding, or to swirl through yoghurt the next day. Christmas breakfast has rarely tasted so good.

Ingredients

Quantity Ingredient

Passionfruit curd

Quantity Ingredient
4 egg yolks
115g caster sugar
100ml lemon juice
1 lemon, grated zest
2 passionfruit, pulp scooped
60g unsalted butter

Parfait

Quantity Ingredient
400g ricotta
165g caster sugar
300ml whipping cream
100g nougat, chopped
100g fresh or frozen raspberries
3/4 cup cooled passionfruit curd, (see note)

Equipment

Quantity Ingredient
20 x 12.5cm loaf tin, base and sides double-lined with baking paper

Method

  1. For the passionfruit curd, whisk together the egg yolks and sugar until they are fluff y. Transfer to a saucepan with the remaining ingredients and set over medium– low heat. Stir until the mixture thickens like mayonnaise. If it is lumpy, strain it before pouring it into jars to cool.
  2. For the parfait, blend the ricotta and sugar until smooth. In a separate bowl, whisk the cream until soft peaks form. Fold all the ingredients together, then swirl through them three-quarters of a cup of the passionfruit curd until you have a ripple effect.
  3. Spoon the mixture into the prepared loaf tin and freeze it for 6–8 hours. To serve, turn the parfait out of the tin, slice it and arrange the slices on a platter. Put the slices in the fridge for 30 minutes before serving to allow them to soft en to the right consistency. Dollop any remaining passionfruit curd over the top of the slices.

Tip:

  • This must be made at least 6 hours before serving. It benefits from softening in the fridge for 15–20 minutes before cutting.
Tags:
healthy
low carb
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again