Iced nougat & raspberry terrine

Iced nougat & raspberry terrine

This posh pud is much easier to prepare than it looks and can be made ahead of time

Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 10 mins

plus freezing and cooling
Freezable

Method

  1. Whizz the raspberries and icing sugar together in a food processor, then sieve, pressing through as much raspberry as you can with a wooden spoon. Line a 2lb loaf tin with cling film - it helps if you brush the tin with oil first to get the cling film to stick and stay in place. Pour in the raspberry sauce and freeze for 1 hr.
  2. Quickly dip the nougat bars in water - this should allow you to peel away the rice paper; don't worry if you don't get it all as it will disappear when melted. Put the bars into a pan with 200ml cream. Melt over a low heat, stirring constantly and using a wooden spoon to break up the nougat into smaller bits as it softens. After a while you should end up with a smooth, sticky, creamy mixture. Remove from the heat and set aside to cool a little. Whip the remaining cream in a large mixing bowl to stiff peaks.
  3. When the nougat is cooler, but still soft and sauce-like, fold it one-third at a time into the whipped cream. Scatter over the whole nuts and fold once to mix. Scrape into the loaf tin, cover with cling film and freeze overnight, or for up to a month.
  4. Transfer the loaf to the fridge 15 mins before you want to serve it. Unwrap and turn out onto a serving plate. Peel off the cling film, roughly chop a few extra pistachios and scatter over before slicing.

PER SERVING

670 kcalories, protein 6g, carbohydrate 53g, fat 50 g, saturated fat 24g, fibre 2g, sugar 53g, salt 0.21 g

Recipe from Good Food magazine, December 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo Jan Jenkins

    15 December 2010

    Jan Jenkins commented on this recipe

    would love to make this dessert but cannot find these nougat bars at all, the two Waitrose that I have near me have never stocked them, any alternative?

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  • Binder photo Sheila

    20 December 2010

    Sheila commented on this recipe

    I have made this for xmas and bought some good nougat at the health food shop Julian Graves, if not Lakeland do some good ones

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  • Binder photo jo62

    26 December 2010

    jo62 rated and commented on this recipe

    5 stars

    I used M&S pistachio and almond nougat pieces and found that two boxes were exactly the right amount. Made the topping from a mixture of raspberries and redcurrants and added a little more sugar as the currants were quite sharp. I made it in two 1lb loaf tins and served one as an alternative to Xmas pud. It looked and tasted totally gorgeous - a wonderful combination of sweet and sharp with a lovely nutty texture from the nougat. A great recipe idea that I will definiteley make again.

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  • Binder photo GF RECIPES

    27 December 2010

    GF RECIPES rated and commented on this recipe

    5 stars

    An awesome dessert! Easy to make and certainly has the wow factor both visually and in taste!

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  • Binder photo prajitureasa

    27 December 2010

    prajitureasa rated and commented on this recipe

    5 stars

    this was absolutely delicious @jan jenkins: i couldn't find any good nougat either so i used mary's iced nougat bombs recipe instead. the quantity of nougat cream is just perfect for the recipe and it's very easy to make (don't understand why it was rated as "for the keen cook")

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  • Binder photo Fave Recipes

    28 December 2010

    Fave Recipes rated and commented on this recipe

    5 stars

    I made this as a pud for Boxing Day, it went down really well. I too struggled to find the Nougat but managed to get some from an online company called Chocoholics. Very easy to make, I divided my mixture between 6 individual pudding moulds. Would make again :o)

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  • Binder photo colandrina

    29 December 2010

    colandrina rated and commented on this recipe

    5 stars

    Made this for my birthday this week, it was so easy to make and absolutely delicious. It also looked stunning, which is always important if you have guests ;-) I had worried a bit that it might turn out too sweet with all the nougat, but that wasn't the case. As my father doesn't eat raspberries, I used 250g redcurrants and 150g blueberries, which tasted really great.

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  • Binder photo Sara

    01 January 2011

    Sara rated and commented on this recipe

    3 stars

    This is a great make ahead classy dessert - we served it with some cape gooseberries around it for decoration and dusted with icing sugar. We used the Waitrose nougat as suggested (didn't bother removing the rice paper as it dissolved), but honey & almond had sold out! so we used almond & cranberry and macademia - nice! Two reasons why is didn't get full stars: Sieving seeds out of raspberries is such a faff.... It was really very sweet... Will do it again, though, it's so good to have in the freezer!

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  • Binder photo Belkey

    04 January 2011

    Belkey rated and commented on this recipe

    5 stars

    I made this last night for friends and it was a real hit. I bought my nougat from a local newsagent and only bought 200g by mistake, but it didn't seem to be a problem. It was also topped with a lot of almonds so I didn't bother adding any extra - just the pistachios. Was dead easy and impressive, will definitely do again, but save for special occasions as the nougat does make it rather expensive.

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  • Binder photo claire

    04 January 2011

    claire rated and commented on this recipe

    4 stars

    Made this for this dessert on Christmas Eve for my parents when they came to stay, my dad loves raspberries and this recipe was excellent, made it a couple of weeks in advance, not cheap but a luxury for a special occasion.

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  • Binder photo maggie

    17 January 2011

    maggie commented on this recipe

    I was unable to find honey and almond bars at waitrose.

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  • Binder photo Tiara Boom DA

    19 January 2011

    Tiara Boom DA commented on this recipe

    Waitrose at Brent Cross told me their nougat was a Christmas special only...

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  • Binder photo Jennifer

    01 February 2011

    Jennifer rated and commented on this recipe

    2 stars

    I also couldn't find the nougat as mentioned, in the end I used one that was far too sweet and it spoilt the whole dish... maybe I will try M&S nougat next time.

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  • Binder photo wtfcoriander

    27 February 2011

    wtfcoriander rated and commented on this recipe

    1 stars

    Had great difficulty finding nougat and when I finally did the cost totaled quite a substantial amount. The end result also came out quite yellow and I had difficulty removing the cling wrap. I won't place any blame on the recipe itself but unfortunately I would not make this again.

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  • Binder photo Wendy Bird

    30 March 2011

    Wendy Bird rated and commented on this recipe

    4 stars

    added dark choc pieces to rasperries - lovely!

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  • Binder photo Cookie Crumbles

    11 June 2011

    Cookie Crumbles commented on this recipe

    Just made this, it was very easy to do and delicious. I also found it hard to find nougat in the supermarkets but I did find the exact nougat on Ocado so added to my shop.

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  • Binder photo Cookie Crumbles

    21 June 2011

    Cookie Crumbles commented on this recipe

    update, it is truly delicious, everyone was very impressed!

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  • Binder photo Sylvia

    15 September 2011

    Sylvia rated and commented on this recipe

    2 stars

    I made this recipe and it looked great. I defrosted for the required time and may be a bit longer the base was delicious but the raspberry topping remained solid. Even after 45minutes the top was still like eating an iced lolly. Most disappointing

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  • Binder photo janet

    21 December 2011

    janet commented on this recipe

    I had no trouble getting nougat in fact there was so much choice of flavours that I think i will make again but with a different one, maybe this is what Brisbane does have that the rest of the UK doesn't! I also found that it was impossible to remove the paper so didn't bother, I think maybe the type of paper may be slightly different, i used French style nougat.Cant wait to taste it. A very easy recipe that I intend to use Christmas night.

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  • Binder photo janet

    21 December 2011

    janet commented on this recipe

    Forgot to say that whilst the recipe does say freeze the raspberry mix for an hour you really need to allow a little longer and dont carry on with the recipe until it is set.

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Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 1 hr

Cook time

Cook 10 mins

plus freezing and cooling
Freezable

Ingredients

  • 400g frozen raspberries , defrosted
  • 50g icing sugar
  • 300g nougat (we used honey & almond bars from Waitrose)
  • 450ml double cream
  • 25g whole almonds , skin on
  • 25g pistachios , plus a few extra to decorate
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PER SERVING

670 kcalories, protein 6g, carbohydrate 53g, fat 50 g, saturated fat 24g, fibre 2g, sugar 53g, salt 0.21 g

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