Iced nougat & raspberry terrine

Iced nougat & raspberry terrine

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

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


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.


  • 400g frozen raspberry, defrosted



    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


    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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
21st Dec, 2011
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.
15th Sep, 2011
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
21st Jun, 2011
update, it is truly delicious, everyone was very impressed!
11th Jun, 2011
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.
30th Mar, 2011
added dark choc pieces to rasperries - lovely!
27th Feb, 2011
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.
1st Feb, 2011
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.
19th Jan, 2011
Waitrose at Brent Cross told me their nougat was a Christmas special only...
17th Jan, 2011
I was unable to find honey and almond bars at waitrose.
4th Jan, 2011
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.


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.
Want to receive regular food and recipe web notifications from us?