Iced Ricotta Parfait with Caramelized Red Bell
Peppers
Serves 6 to 8
For the Iced Ricotta Parfait
1⁄4 cup superfine sugar
2 free-range eggs, separated
1 vanilla bean, split lengthwise, seeds removed and reserved
1 cup heavy cream
1⁄4 pound ricotta cheese
1⁄3 cup Frangelico liqueur
Zest of 1 lemon
For the caramelized peppers
1 small red pepper, deseeded and cut into 1⁄3-inch dice
1 yellow bell pepper, deseeded and cut into 1⁄3-inch dice
4 tablespoons honey
1 teaspoon balsamic vinegar
1⁄4 cup soaked raisins
4 fresh tarragon leaves, chopped
Juice of 1⁄2 lemon
For the parfait (best made a day in advance), whisk together the
sugar, egg yolks, and vanilla seeds in a bowl until pale and almost doubled in
volume. Half whip the cream until soft peaks begin to form (do not
over--whisk). In another bowl, whisk the egg whites until stiff peaks form. Add
the cheese, liqueur, and lemon zest to the egg yolks and blend together. Gently
fold in the whipped cream, then fold in the egg whites. Spoon the mixture into
6 to 8 chosen dishes. Cover with plastic wrap and freeze until required —
at least three hours.
For the peppers,
place them in a small pan with the honey and lightly caramelize them 3 to 4
minutes, until soft and tender. Add the vinegar, lemon juice, raisins and
tarragon and cook together for 5 minutes to form a light syrup. Remove from the
heat and leave to cool. To serve, remove the parfaits from their molds by
quickly immersing them halfway up in hot water, then turn them out into
individual serving plates. Leave to soften for 5 minutes. Pour the pepper syrup
over the parfaits and serve immediately.