Nougat terrine with caramel
- Preparation and cooking time
- Total time
- + freezing
- A little effort
- Serves 10
Skip to ingredients
- 2 sheets gelatine
- 5 eggsseparated
- 2 tbsp honey
- 4 tbsp golden caster sugar
- 200g white chocolatemelted
- 50g almondstoasted and chopped
- 50g pistachioschopped
- chopped to make 1 tbsp candied peel
- 6 glacé cherriesfinely chopped
- 200ml whipping creamwhipped
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.
