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Labneh and Nougat Parfait With Orange and Chocolate Sauce

Labneh and Nougat Parfait With Orange and Chocolate Sauce

6 portions


  • 2 containers (each 250 g or 9 oz) Labneh, plain
  • 250 ml (1 cup) powdered sugar
  • 250 ml (1 cup) 35% whipping cream
  • 5 ml (1tsp.) vanilla extract
  • Juice and zest of an orange
  • 125 ml (1/2 cup) dried apricots
  • 2 bars (each 100 g or 3.5 oz) white chocolate, chopped coarsely
  • 125 ml (1/2 cup) toasted whole almonds

Orange and Chocolate sauce

  • 250 ml (1 cup) 35% cream
  • Zest and juice of an orange
  • 250 ml (1 cup) white chocolate, chopped
  • 30 ml (2 tbsp.) Grand Marnier (optional)


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  • Line the bottom and sides of a 14 cm x 21 cm (5.5 in x 8 in) loaf pan with parchment paper.
  • In a bowl, beat the Labneh with the sugar using electric mixers. Set aside.
  • In another bowl, beat the cream and vanilla until soft peaks form.
  • Using a spatula, add the cream to the Labneh mixture.
  • Add the orange zest, apricots, chocolate pieces and almonds.
  • Pour the mixture into the pan, and level the surface. Then, cover with plastic wrap and freeze overnight.
  • When serving, turn it out from the pan. Slice and serve with the orange and chocolate sauce.

Orange and Chocolate sauce

  • In a saucepan, heat the cream, orange zest and juice.
  • Add the chocolate and Grand Marnier.
  • Stir until the chocolate is melted, and the sauce is creamy.

You can use this cheese for this recipe


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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