Ingredients
Method
1.Preheat oven to 180°C (160°C fan forced). Grease base of a 9cm (3¾-inch) deep, 23cm (9¼-inch) brioche tin, line base with baking paper.
2.Spread nuts in a single layer on an oven tray. Roast for 10 minutes or until skin begin to split. Cool. Chop 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 surface. Cover with foil. Freeze 8 hours or overnight until firm.
5.Wipe the base and side of tin with a warm cloth. Turn parfait out onto a platter. Stand 10 minutes before serving, drizzled with extra honey.
The parfait can also be made in a 10.5cm x 23.5cm (4-inch x 9½-inch) terrine or loaf pan; grease, then line the base and sides with baking paper, extending the paper over two long sides. serving suggestion Serve with extra raspberries and cherries. You will need to start this recipe a day ahead.
Note
