1.Preheat oven to 180°C/350°F. Line the base of a 10.5cm x 23.5cm (4-inch x 9½-inch) terrine or loaf pan with baking paper, extending the paper over two long sides.
2.Spread nuts in a single layer on an oven tray. Roast nuts for 10 minutes or until skins begin to split. Cool. Chop nuts coarsely.
3.Meanwhile, split vanilla bean lengthways; scrape seeds into a food processor. Add ricotta and honey; process until smooth. Transfer mixture to a large bowl.
4.Fold in chopped nuts, yoghurt, chocolate, raspberries and cherries. Spoon mixture into pan; smooth top. Cover with foil. Freeze for 8 hours or overnight until firm.
5.Wipe base and sides of pan with a warm cloth. Turn parfait onto a chopping board; cut into slices. Divide slices among shallow serving dishes. Stand for 10 minutes before serving, drizzled with extra honey.
You will need to start this recipe a day ahead. Cut the parfait with a large straight-bladed knife. Serve with extra raspberries and cherries.Note