Ricotta Parfait with Caramel Sauce and Nut Brittle

For the ricotta parfait, boil 100 ml water with the vanilla pulp and sugar in a small saucepan until syrupy.

Whip the yolks with the amaretto until very foamy and slowly pour in the hot sugar syrup while stirring.

Beat the mixture until cold and mix in the ricotta. Whip the cream until stiff and fold in. Pour the parfait mixture into small ramekins and place in the freezer for at least 6 hours.

For the brittle, preheat the oven to 220 degrees. Coarsely chop the hazelnuts, lightly beat the egg whites and mix with the nuts, sugar, salt and oil.

Spread on a baking tray lined with baking paper. Roast in the oven for about 7 minutes, stirring in between.

Let cool and chop into small pieces.

For the caramel sauce, caramelize sugar in a saucepan until light brown. Add whipped cream and stir until smooth.

Be careful it can splash a lot!

Add the orange juice and stir the sauce until smooth. Place the parfaits in the refrigerator to thaw 15 minutes before serving.

Arrange a mirror of the sauce on plates, remove the ricotta parfait from the ramekins, place on top and sprinkle with brittle.

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