Iced ricotta parfait with caramelised peppers

Name: Iced ricotta parfait with caramelised peppers
Yield: Serves 6-8
Cuisine: United States
Ingredients: zest of 1 lemon; hazelnut brittle (see PG TIPS) - optional; 1 small red pepper, deseeded and cut into 1 cm dice; 50 g caster sugar; 1 yellow pepper, deseeded and cut into 1 cm dice; 1 teaspoon balsamic vinegar; 4 tablespoons honey; 2 free-range eggs, separated; 50 g soaked raisins, drained and dried; 3 fresh tarragon leaves, chopped; 1 vanilla pod, split lengthways, seeds removed and reserved; juice of ½ lemon; 250 ml double cream; 100 g ricotta cheese; 75 ml Frangelico liqueur

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

I first saw sweet peppers being used in a dessert in New York some years ago. Chef David Burke of the Avenue Park Cafe in the Big Apple prepared an orange and strawberry tart with caramelised peppers for us - it was wonderful and a novel way of using peppers in a dessert preparation.

Ingredients

Americas
United States
Dessert
Gluten-free
Vegetarian
New York

Ingredients

Method