Recipe

Nougat parfait with ruby red grapefruit syrup

  • 20 mins preparation
  • 20 mins cooking
  • Serves 8
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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.

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