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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eleanormayo's picture
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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.

saraward's picture
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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!

colandrina's picture
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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.

leandas2007's picture
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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)

prajitureasa's picture
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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")

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

joannepd's picture
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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.

davesheila's picture

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

rusticfood's picture

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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