How To Make Iced Nougat & Raspberry Terrine
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Serves:
Ingredients
- 250g raspberries
- 100g nougat, chopped into small pieces
- 300ml heavy cream
- 100g powdered sugar
- 1 tsp vanilla extract
Instructions
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Line a loaf tin with plastic wrap, leaving some excess hanging over the sides.
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In a large bowl, whip the heavy cream until soft peaks form.
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Add powdered sugar and vanilla extract to the whipped cream and continue to whip until stiff peaks form.
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Gently fold in the chopped nougat and raspberries.
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Pour the mixture into the prepared loaf tin and smooth the top.
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Cover the tin with the excess plastic wrap and freeze for at least 4 hours or until firm.
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To serve, remove the terrine from the freezer and let it sit at room temperature for a few minutes.
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Unwrap the plastic wrap and invert the terrine onto a serving platter.
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Slice and serve chilled.
Nutrition
- Calories : 350kcal
- Total Fat : 23g
- Saturated Fat : 14g
- Cholesterol : 82mg
- Sodium : 23mg
- Total Carbohydrates : 32g
- Dietary Fiber : 5g
- Sugar : 24g
- Protein : 4g
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