Ingredients
ruby red grapefruit syrup
Method
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.
Not suitable to microwave.
Note
