Iced nougat & raspberry terrine

Iced nougat & raspberry terrine

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(15 ratings)

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Cooking time

Prep: 1 hr Cook: 10 mins Plus freezing and cooling

Skill level

Easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
670
protein
6g
carbs
53g
fat
50g
saturates
24g
fibre
2g
sugar
53g
salt
0.21g

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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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.

Recipe from Good Food magazine, December 2010

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Comments

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bluefish7204's picture
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Worked out VERY expensive, but easy to make. Removed from freezer 15 mins before we were ready to eat and left it on the work surface rather than in the fridge as suggested and still wasn't soft enough to eat. Tastes nice and looks impressive.

missduval's picture

I have made this dessert twice now, but do not think I will again. The raspberry topping set really hard, whilst the creamy base started to melt all over the serving dish. Difficult to cut and serve prettily when the two components are such different textures. Saving grace is that it tastes delicious.

groenepoort42's picture

Want to do this for christmas but cant get double cream. Could I use marscapone instead?

ganet2's picture

I made this dessert for a dinner party and could not find nougat anywhere, so I gave up looking and used 5 double decker bars instead. The result was yummy, not the correct colour, but nobody cared and said it was the best dessert ever.
I also provided guests with some pomegranate seeds to tip over and they said they went well.

christobelcook's picture
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FANTASTIC, I had my fears but it really was easy, looked fabulous tasted heavenly. Used nougat from local deli especially brought in for Christmas, packed with nuts and berries. Followed recipe to the letter. YUMMMMMYYYYYYY.

christobelcook's picture
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Fantastic - I had my fears but it really is easy and looks fabulous, truly yummy. I used a Chistmas nougat from local deli with loadsa nuts & berries, followed the recipe to the letter.

shirley1265's picture

update......DELICIOUS! A real hit with all my Spanish in laws so will definately be doing again for special occasions

freyavandegaer's picture
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very nice! and easy too.
One remark is that the raspberry remained very solid while the nougatcream was melting away.

shirley1265's picture

I live in Spain and can't get normal nougat so have tried it with the almond turron which meant I didn't add extra nuts. The resulting mixture looks OK and it is currently in freezer for tomorrow's Christmas dinner. Will let you all know how it turns out

gervais's picture

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.

gervais's picture

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.

dem98onic's picture
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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

thecookers's picture

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

thecookers's picture

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.

purplewendy's picture
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added dark choc pieces to rasperries - lovely!

taliie's picture
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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.

jenniferg's picture
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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.

tiaraboomda's picture

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

maggiedaydream's picture

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

claire10671's picture
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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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