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Ricotta berry parfaits

Name: Ricotta berry parfaits
Yield: 4
Ingredients: 500 g Ricotta cheese, soft (Main); 1 cup Frozen berries, (raspberries and boysenberries); 1 Lemon, finely zested; 1 tsp Vanilla essence/extract; 3 Tbsp Icing sugar; ½ packet Digestive biscuits, or ginger nuts; ¼ cup Liquer, berry, such as cassis or framboise; 1 ½ cups Berries, fresh or defrosted from frozen

for 4 people

Tamara West

Nadia Lim

Food writer and author

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Ricotta cheese makes a creamy, but low-fat, sweet treat served with berries in this recipe, a semi deconstructed cheesecake-come-parfait creation.

500 g	Ricotta cheese, soft (Main)
1 cup	Frozen berries, (raspberries and boysenberries)
1	Lemon, finely zested
1 tsp	Vanilla essence/extract
3 Tbsp	Icing sugar

½ packet	Digestive biscuits, or ginger nuts
¼ cup	Liquer, berry, such as cassis or framboise
1 ½ cups	Berries, fresh or defrosted from frozen

Place ricotta, berries, lemon zest, vanilla and icing sugar in a food processor and blitz briefly until just combined. Alternatively, simply mix all ingredients together well in a mixing bowl.
Crush biscuits to a rough crumb in a food processor. Alternatively roughly break up biscuits, place inside a clean dry plastic bag, cover with a tea towel and crush with a rolling pin or heavy wine bottle.
To assemble parfaits, divide crushed biscuits between 4 dessert glasses (leave 2-3 tablespoons crushed biscuits for garnish). Pour over 1 tablespoon berry liqueur. Top with ricotta mixture, dividing equally. Finally, top with berries and garnish with extra crushed biscuits.