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 21-29

  • Binder photo shirley1265

    23 December 2011

    shirley1265 commented on this recipe

    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

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  • Binder photo Freya

    01 January 2012

    Freya rated and commented on this recipe

    4 stars

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

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  • Binder photo shirley1265

    04 January 2012

    shirley1265 commented on this recipe

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

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  • Binder photo Christobel

    21 October 2012

    Christobel rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Christobel

    21 October 2012

    Christobel commented on this recipe

    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.

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  • Binder photo Ann

    03 December 2012

    Ann commented on this recipe

    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.

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  • Binder photo weejulgroenepoort

    14 December 2012

    weejulgroenepoort commented on this recipe

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

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  • Binder photo Sandy

    07 January 2013

    Sandy commented on this recipe

    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.

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  • Binder photo bluefish7204

    10 March 2013

    bluefish7204 rated and commented on this recipe

    4 stars

    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.

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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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