The Sydney Morning Herald logo
Advertisement
Good Food logo

Fresh raspberries with torronata

Lynne Mullins

Advertisement
Fresh raspberries with torronata
Fresh raspberries with torronataMarco Del Grande

Torronata is an ideal dessert to serve during the festive season as it can be made well ahead and served with many summer fruits including peaches, cherries, mixed berries and nectarines. The recipe can easily be doubled or even tripled for a crowd.

Advertisement

Ingredients

  • 350g ricotta, well drained

  • 150g castor sugar

  • 150g quality nougat

  • 1 cup pouring cream

  • Finely grated rind of ½ lemon

  • Finely grated rind of 1 lime

  • 2 punnets raspberries

  • 2 tbsp chopped toasted pistachio nuts

Method

  1. For torronata, place ricotta and sugar in a medium bowl and stir until well combined and smooth. Chop nougat into small pieces. Whip cream to firm peaks. Combine ricotta mixture, nougat, cream and rinds in a bowl and mix well. Pour mixture into a bar tin or a freezer-proof mould (three-cup capacity) that has been rinsed in cold water. Cover and freeze until set. Cut into slices and serve with fresh raspberries. Scatter with pistachios.

Appears in these collections

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes