Ricotta parfaits

  • 225g ricotta cheese
  • 110ml natural yoghurt
  • 110ml raspberry jam
  • 450g toasted muesli
  • 60g sliced almonds, toasted, see cook's note
  • Special equipment:
  • 4 parfait or sundae glasses
In a small bowl, whisk the ricotta cheese and yoghurt together until smooth. In each parfait glass, layer two tablespoons of the ricotta mixture, one tablespoon of the raspberry jam and 60g of the toasted muesli. Repeat the layers.

Spread the remaining ricotta mixture on top and garnish with toasted almonds before serving.

Cook's note: To toast the sliced almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 180°C/ gas mark 4 oven for 6 to 8 minutes until lightly golden. Cool completely before using.

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