Iced nougat & raspberry terrine

Iced nougat & raspberry terrine

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

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

Easy

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

  • Freezable

Nutrition: per serving

  • kcal670
  • fat50g
  • saturates24g
  • carbs53g
  • sugars53g
  • fibre2g
  • protein6g
  • salt0.21g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 400g frozen raspberry, defrosted
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 50g icing sugar
  • 300g nougat (we used honey & almond bars from Waitrose)
  • 450ml double cream
  • 25g whole almond, skin on
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 25g pistachio, plus a few extra to decorate

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
bluefish7204
10th Mar, 2013
4.05
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
7th Jan, 2013
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
14th Dec, 2012
Want to do this for christmas but cant get double cream. Could I use marscapone instead?
ganet2
3rd Dec, 2012
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
21st Oct, 2012
5.05
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
21st Oct, 2012
5.05
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
4th Jan, 2012
update......DELICIOUS! A real hit with all my Spanish in laws so will definately be doing again for special occasions
freyavandegaer
1st Jan, 2012
4.05
very nice! and easy too. One remark is that the raspberry remained very solid while the nougatcream was melting away.
shirley1265
23rd Dec, 2011
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
21st Dec, 2011
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.