Whether it's on a cheese board or in a cake, strawberries in season go together perfectly with creamy cheese. Here, they're paired with a white chocolate and ricotta mousse in some simple, show-stopping parfaits.
200g white chocolate, roughly chopped
600ml thickened cream
¼ cup caster sugar
1 tsp vanilla paste
375g smooth ricotta
2 punnets strawberries
½ cup toasted slivered almonds, to serve
1. Melt the white chocolate together with a quarter of the cream (150ml) by microwaving it at 30-second intervals until the chocolate is melted, stirring between intervals. Allow to cool to room temperature. Whip the remaining cream together with the sugar and vanilla paste until firm. Whisk the ricotta into the cooled white chocolate, then fold through the whipped cream. Chill for about 1 hour.
2. Dice half the strawberries and halve the remainder. Layer the cream and ricotta mixture with the strawberries and almonds in a glass. You can use a piping bag for this or just spoon it into the cups neatly. Top with extra strawberries and serve.
Also try: Thai oyster sauce chicken and rice
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.