Fruit Nougat Frozen Dessert
Starting with a homemade passionfruit curd made from egg yolks, sugar, lemon juice, and zest, mixed with the exotic pulp of passionfruit and butter, this curd is cooked until it reaches a thick, mayonnaise-like consistency. For the parfait, ricotta cheese is blended with sugar until smooth, and then combined with whipped cream, chopped nougat, and fresh or frozen raspberries for a burst of flavor. The mixture is swirled with the passionfruit curd to create beautiful ripples of fruitiness throughout. After freezing in a loaf tin lined with baking paper, the dessert is ready to be sliced and served. Before serving, allowing the slices to soften in the fridge ensures the parfait has the perfect texture.
- 4 Egg yolks
- 115 grams Caster sugar
- 100 milliliters Lemon juice
- Grated zest
- Pulp scooped
- 60 grams Unsalted butter
- 400 grams Ricotta
- 165 grams Caster sugar
- 300 milliliters Whipping cream
- 100 grams Nougat, chopped
- 100 grams Frozen raspberries
- ¾ cups Cooled Passionfruit Curd
- Creating the Passionfruit Curd Foundation:
Start by whisking egg yolks and sugar in a bowl until they reach a fluffy consistency. Then, incorporate the lemon juice, lemon zest, passionfruit pulp, and unsalted butter in a saucepan. Warm this mixture over medium-low heat, stirring continuously until it thickens to a mayonnaise-like texture. Should any lumps form, simply strain the curd before letting it cool in jars.
- Assembling the Parfait Mixture:
In a new phase, blend ricotta cheese with caster sugar until you achieve a smooth blend. Meanwhile, whip the cream in a separate bowl until soft peaks form, signaling the perfect texture. Combine these elements, gently folding in chopped nougat and raspberries, followed by a swirl of the cooled passionfruit curd to create a visually appealing ripple effect through the mix.
- Freezing and Serving with Flair:
Transfer the parfait blend into a double-lined loaf tin, smoothing it down for an even freeze. After 6-8 hours in the freezer, the mixture will be set and ready. When serving time approaches, ease the parfait from its tin, slicing it for presentation. Allow the slices a brief respite in the fridge, about 30 minutes, to soften to the desired consistency. Finally, enhance each slice with a generous dollop of the remaining passionfruit curd, offering a tart contrast to the sweet, creamy dessert.
