Whipped Raspberry Ricotta Parfaits with Honey-Toasted Walnuts

This no-bake dessert combines airy whipped ricotta with vibrant raspberries and crunchy honey-toasted walnuts for a refreshing yet indulgent treat. Perfect for entertaining or a quick sweet fix. Naturally gluten-free and easily customizable with seasonal fruits.

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings 4 servings

Ingredients

• 1 cup fresh raspberries
• 1 cup whole milk ricotta (chilled)
• 2 tbsp honey (plus extra for drizzling)
• 1/2 cup walnuts, roughly chopped
• 1 tsp vanilla extract
• 1 tsp lemon zest
• Pinch of sea salt

Instructions

1. Toast walnuts in a dry skillet over medium heat 3-4 minutes until fragrant.
2. Drizzle walnuts with 1 tbsp honey and pinch of salt, stir 1 minute more. Set aside to cool.
3. In a food processor, blend chilled ricotta, 1 tbsp honey, vanilla, and lemon zest until smooth and fluffy (1-2 minutes).
4. Assemble parfaits: alternate layers of whipped ricotta and raspberries in glasses.
5. Top each parfait with honey-toasted walnuts.
6. Drizzle with extra honey and garnish with lemon zest if desired.
7. Chill 10 minutes before serving for optimal texture.
8. Optional: Add mint leaves for color contrast.

Chef's Note

For extra-fluffy ricotta, strain it in cheesecloth for 30 minutes before whipping to remove excess moisture.

Make-Ahead Tips

Store components separately for up to 2 days; assemble just before serving.

Substitutions

Pecans for walnuts, mascarpone for ricotta, blackberries for raspberries