Recipe

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.

  • 40 mins cooking
  • Serves 8
  • Print
    Print

Ingredients

Chocolate, honey and red berry parfait
  • 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

Chocolate, honey and red berry parfait
  • 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.

Notes

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.

More From Women's Weekly Food