Recipe

Nougat parfait with ruby red grapefruit syrup

Jul 31, 1976 2:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 8
    • Print
    Print

Ingredients

Nougat parfait with ruby red grapefruit syrup
  • 2 cup (480g) ricotta cheese
  • 3/4 cup (165g) caster sugar
  • 200 gram almond nougat, chopped finely
  • 300 millilitre light thickened cream
  • 2 (700g) medium ruby red grapefruits, segmented
  • 2 (170g) medium kiwifruits, sliced thickly
ruby red grapefruit syrup
  • 1 cup (250ml) ruby red grapefruit juice
  • 3/4 cup (165g) caster sugar

Method

Nougat parfait with ruby red grapefruit syrup
  • 1
    Grease a 14cm x 21cm loaf pan; line base with baking paper, extending paper 5cm over long sides.
  • 2
    Beat ricotta and sugar in a small bowl with an electric mixer until smooth; transfer mixture to a medium bowl. Stir in nougat.
  • 3
    Beat cream in a small bowl with an electric mixer until soft peaks form. Fold cream into nougat mixture.
  • 4
    Spoon mixture into pan, cover with foil; freeze overnight.
  • 5
    Make ruby red grapefruit syrup: In a small saucepan, combine juice and sugar; stir over low heat, without boiling, for about 5 minutes, or until sugar dissolves. Bring to a boil; reduce heat. Simmer, uncovered, without stirring, for about 10 minutes or until syrup thickens slightly. Cool.
  • 6
    Remove parfait from pan; slice into eight pieces. Stand for 15 minutes before serving with fruits drizzled with syrup.

Notes

Not suitable to microwave.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food