CHOCOLATE NOUGAT FROZEN PARFAIT:

INGREDIANTS:

RICOTTA CHEESE -450 GM
CASTER SUGAR - 110 GM
DARK EATING CHOCOLATE[MELTED] -200 GM
ALMOND NOUGAT [CHOPPED COARSELY] -150 GM
THICKENED CREAM -300 ML


METHOD:

GREASE 14 CM*21 CM LOAF PAN;LINE BASE AND TWO LONG SIDES WITH BAKING PAPER,EXTENDING PAPER 5 CM ABOVE EDGES OF PAN.

BLEND OR PROCESS CHEESE AND SUGAR UNTIL SMOOTH;TRANSFER TO MEDIUM BOWL.STIR IN CHOCOLATE AND NOUGAT.

BEAT CREAM IN SMALL BOWL WITH ELECTRIC MIXER UNTIL SOFT PEAKS FORM .FOLD CREAM INTO CHOCOLATE MIXTURE.

SPOON MIXTURE INTO PREPARED PAN,COVER WITH FOIL;FREEZE OVERNIGHT.

REMOVE PARFAIT FROM PAN;SLICE THICKLY.STAND 10 MINUTES BEFORE SERVING.

TIPS:

SERVE WITH FRESH RASBERRIES,IF DESIRED.