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Nutrition: per serving

  • kcal670
  • fat50g
  • saturates24g
  • carbs53g
  • sugars53g
  • fibre2g
  • protein6g
  • salt0.21g
    low

Method

  • step 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.

  • step 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.

  • step 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.

  • step 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, questions and tips (29)

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Overall rating

A star rating of 4 out of 5.16 ratings

bluefish7204

A star rating of 4 out of 5.

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

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…

groenepoort42

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

ganet2

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…

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