Baked Ricotta Parfait with Roasted Grapes and Hazelnut Crumble
An original layered dessert that combines a smooth baked ricotta cream with oven-roasted grapes, a touch of vanilla, and a crunchy oat-hazelnut crumble. It is served in glasses or dessert cups for an elegant finish, warm or chilled.
Ingredients
- 350 g ricotta cheese (whole)
- 120 g plain Greek yogurt (without sugar)
- 80 g granulated sugar (divided)
- 2 units eggs (at room temperature)
- 5 ml vanilla extract
- 2 g lemon zest (finely grated)
- 300 g seedless red grapes (cut por the mitad)
- 30 ml honey
- 15 ml lemon juice (freshly squeezed)
- 60 g hazelnuts (tostadas and chopped)
- 40 g rolled oats
- 30 g butter (derretida)
- 1 g ground cinnamon
- 1 g salt
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Prepare a small baking tray for the grapes and 6 ramekins or one medium baking dish for the ricotta cream.
- 2
In a bowl, toss the seedless red grapes with the honey, lemon juice, and 20 g of the sugar. Spread them on the tray and roast for 18 minutes at 180 °C / 350 °F, until juicy and slightly concentrated. Set aside to cool slightly.
- 3
Meanwhile, make the crumble: mix the chopped hazelnuts, rolled oats, melted butter, ground cinnamon, salt, and 20 g of the sugar. Spread the mixture on another tray or on a free section of the same tray and bake for 10 minutes at 180 °C / 350 °F, stirring once halfway through. Let it cool so it becomes crisp.
- 4
Lower the oven temperature to 160 °C / 325 °F. In a large bowl, whisk the ricotta with the plain Greek yogurt, the remaining sugar, eggs, vanilla extract, and lemon zest until smooth.
- 5
Divide the ricotta mixture among the ramekins or pour it into one medium baking dish. Bake for 20 to 22 minutes at 160 °C / 325 °F, until the edges are set and the center still has a slight wobble. Remove from the oven and let it rest for 10 minutes.
- 6
To assemble, spoon a layer of baked ricotta cream into each glass or dessert cup if you used one large dish, or serve directly in the ramekins. Add a layer of roasted grapes with their juices and finish with the hazelnut-oat crumble.
- 7
Serve warm, or chill for at least 1 hour in the refrigerator for a firmer texture and a more pronounced contrast between layers.
Chef tips
For a more refined presentation, partially peel the grapes before roasting. You can also assemble the dessert in clear glasses to show off the layers.
Substitutions
You can substitute the hazelnuts with almonds if you prefer a different nut. Greek yogurt can be replaced with crème fraîche for a richer result. If you do not have red grapes, use seedless black grapes.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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