Adam Liaw's white chocolate, ricotta and strawberry parfait

Adam Liaw's new spin on strawberries and cream.
Adam Liaw's new spin on strawberries and cream. Photo: William Meppem

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 Choceur white chocolate, roughly chopped
  • 600ml thickened cream
  • 375g Emporium Selection smooth ricotta
  • ¼ cup caster sugar
  • 1 tsp vanilla paste
  • 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.
  2. 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 cream. Chill for about 1 hour.
  3. Dice half the strawberries and halve the remainder. Layer the cream and ricotta mixture with fresh 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.

Serves 8

Recipe brought to you by ALDI. 

Visit your local ALDI store for fresh Aussie produce and award-winning groceries.

This recipe is from episode five of Good Food's new TV show, Good Food Kitchen, screening on Channel 9 at 1pm on Saturday, November 6, or catch up on 9Now.