Name: Chocolate, honey and red berry parfait
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1/2 cup (80g) almonds; 1 vanilla bean; 400 gram (12½ ounces) ricotta; 2/3 cup (230g) honey; 2 cup (560g) greek-style yoghurt; 100 gram (3 ounces) dark chocolate (70% cocoa), chopped; 100 gram (3 ounces) raspberries; 100 gram (3 ounces) cherries, halved, pitted; 2 tablespoon honey, extra

Chocolate, honey and red berry parfait

Parfait means 'perfect' in French and there's a lot about this chocolate, honey and red berry version that is perfect. For starters, it's easy to make and doesn't melt too quickly which means it's great for entertaining. It also looks amazing.

Serves 8

Cook

40M

Ingredients

1/2 cup (80g) almonds

1 vanilla bean

400 gram (12½ ounces) ricotta

2/3 cup (230g) honey

2 cup (560g) greek-style yoghurt

100 gram (3 ounces) dark chocolate (70% cocoa), chopped

100 gram (3 ounces) raspberries

100 gram (3 ounces) cherries, halved, pitted

2 tablespoon honey, extra

Method

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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