Fresh raspberries with torronata
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.
Photo: Marco Del Grande
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- 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
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.