This recipe is from the team at NZ House & Garden magazine.

This delicious frozen dessert really is perfect for summer entertaining – it’s easy to serve, doesn’t melt too quickly, looks pretty and is sure to please.

BLUEBERRY & HONEY PARFAIT

Prep: 10 minutes plus overnight to freeze | Serves 10

Ingredients

500g ricotta

1 tsp vanilla bean paste

⅓ cup caster sugar

⅓ cup runny honey, plus extra to serve

35g pistachio nuts, coarsely chopped, plus extra to serve

100g nougat, coarsely chopped

125g blueberries, plus extra to serve

200ml cream, lightly whipped

100g pomegranate arils, to serve

Method

Line a 5 cup-capacity loaf tin with a strip of baking paper to cover the base and extend 5cm over the two long sides.

Put ricotta, vanilla, sugar and honey in a mixing bowl and beat with an electric mixer just until smooth. Stir in pistachios, nougat and blueberries then fold in the whipped cream. Spoon mixture into prepared tin and smooth the surface.

Cover with foil and freeze overnight until firm.

To loosen the parfait, briefly dip the tin in a bowl of hot water then wipe the sides dry. Invert tin and turn parfait out onto a board. Cut into slices and leave to stand for 10 minutes before serving. Drizzle with extra honey and scatter with blueberries, pistachio nuts and pomegranate arils.