Serves 8
Preparation time 15 minutes (plus minimum 6 hours freezing)
INGREDIENTS
2½ cups (500g) ricotta
1 cup (220g) Billington’s Golden Caster sugar
250g almond nougat, finely chopped
400ml thickened cream
125g dark chocolate, melted
Raspberry puree
1 cup (150g) fresh or thawed frozen raspberries
¼ cup (40g) Billington’s Golden Icing sugar
1 tablespoon (20ml) lemon juice
METHOD
1 For raspberry puree, blend or process all ingredients until…
