The Dinner Planner

Adam Liaw's white chocolate, ricotta and strawberry parfait

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Servings 8


  • 200 grams white chocolate roughly chopped
  • 600 mls thickened cream
  • 375 grams smooth ricotta
  • ¼ cup  caster sugar
  • 1 tsp vanilla paste
  • 2 punnets  strawberries
  • ½ cup  toasted slivered almonds to serve


  • 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 cream. Chill for about 1 hour.
  • 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.

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