Chocolate Nougat Frozen Parfait With Caramel Sauce - cooking recipe

Ingredients

1 2/3 cups ricotta
2 cups sugar
2 cups heavy cream
5 oz candy bar with nuts and nougat, such as Snickers, chopped
1.75 oz dark chocolate, chopped

Preparation

Grease a 4 x 8 inch loaf pan. Line base and two long sides with foil or parchment paper, extending above edges of pan.
Process ricotta and 3/4 cups sugar until smooth. Beat 1 1/3 cups of cream in small bowl until soft peaks form. Combine ricotta mixture, candy bar and chocolate in large bowl and fold in whipped cream. Spoon parfait into pan. Cover and freeze overnight or until firm.
Meanwhile, to make caramel sauce, stir remaining sugar and 2/3 cup water in small saucepan over low heat until sugar is dissolved. Boil, uncovered and without stirring, until syrup turns a caramel color.
Remove pan from heat and allow bubbles to subside. Carefully add 2/3 cup of cream and stir over low heat to until combined. Allow to cool.
Remove parfait from pan and cut into slices. Allow to soften slightly before serving with caramel sauce.