Nougat Recipe with Caramel Sauce

Nougat terrine with caramel

Name: Nougat terrine with caramel
Total time: 1 h 15 min
Yield: Serves 10
Ingredients: 2 sheets gelatine; 5 eggs separated; 2 tbsp honey; 4 tbsp golden caster sugar; 200g white chocolate melted; 50g almonds toasted and chopped; 50g pistachios chopped; chopped to make 1 tbsp candied peel; 6 glacé cherries finely chopped; 200ml whipping cream whipped; 100g golden caster sugar

Published: October 8, 2015 at 5:40 PM

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Serves 10

A little effort

Total time: 1 hr and 15 mins

+ freezing

A star rating of 2 out of 5.1 ratingRate

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This is a beautiful dessert to end a special dinner. The nougat terrine looks very Christmassy speckled with red glacé cherries. It can be made in advance and kept in the freezer until you are ready to finish with the caramel

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Alternatives

Complete the dish

Try this nougat terrine then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas. Want to make your own foodie gifts this Christmas ? Try our recipes for nougat, gingerbread, Baileys fudge and find plenty more edible gift ideas.

Ingredients

Nutrition

2 sheets gelatine
5 eggs

separated
2 tbsp honey
4 tbsp golden caster sugar
200g white chocolate

melted
50g almonds

toasted and chopped
50g pistachios

chopped
chopped to make 1 tbsp candied peel
6 glacé cherries

finely chopped
200ml whipping cream

whipped

CARAMEL

100g  golden caster sugar

Nutrition: per serving

kcal382
fat22.1g
carbs37.6g
fibre0.7g
protein7.7g
salt0.2g

Method

step 1

Oil a 20cm x 10cm x 8cm loaf or terrine tin, then line with a double layer of clingfilm, leaving some overhanging.
step 2

Soak the gelatine in cold water until it’s floppy. Whisk the egg yolks and honey with 3 tbsp water in a bowl set over a pan of simmering water until the mixture thickens (if you're using a thermometer the mix will be ready at 80-85C.) Whisk in the soaked gelatine.
step 3

Put the sugar and 1 tbsp water in a small pan and bring to a boil, then simmer until the mixture thickens a little (or reaches 110C). Whisk the egg whites in a bowl until they are stiff, then add the sugar syrup, beating all the time until the mixture is cold. Fold in the egg yolk mix, chocolate, nuts, peel and cherries, and then the cream. Spoon into the terrine, level the top and freeze.
step 4

When you’re ready to serve, make the caramel. Put the sugar in a pan with 2 tbsp water and heat it until the sugar has dissolved; bring to a simmer and bubble until the mixture starts to turn golden. Take the pan off the heat and briefly dip the base in cold water. Turn the terrine onto a plate and peel off the clingfilm. Pour the caramel over the terrine in a crisscross pattern and slice to serve.

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