Chocolate, Honey And Fruit Parfait - cooking recipe

Ingredients

3/4 cup almonds
1 None vanilla bean, split lengthwise, seeds scraped out
14 oz ricotta cheese
1 cup honey, plus 2 tbsp
2 1/4 cups Greek yogurt
3.5 oz dark chocolate (70% cocoa), chopped
3.5 oz raspberries
3.5 oz cherries, halved, pitted

Preparation

Preheat oven to 350\u00b0F. Line a 9x4 inch terrine or loaf pan with parchment paper, extending paper over long sides.
Arrange nuts in a single layer on a baking tray. Toast for 10 mins, or until skins begin to split. Let cool then chop coarsely.
In a food processor, combine vanilla bean seeds, ricotta and 1 cup honey and process until smooth. Transfer to a large bowl and fold in chopped nuts, yogurt, chocolate, raspberries and cherries. Transfer to prepared pan and smooth top. Cover with foil and freeze for 8 hours or overnight, until firm.
Wipe base and sides of pan with a warm cloth. Turn parfait out onto a cutting board and slice. Distribute between shallow serving dishes and let stand at room temperature for 10 mins. Drizzle with extra honey to serve.