Nougat Recipe with Caramel Sauce

Nougat terrine with caramel

  • serves 10
  • A little effort

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


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.



  • gelatine 2 sheets
  • eggs 5, separated
  • honey 2 tbsp
  • golden caster sugar 4 tbsp
  • white chocolate 200g, melted
  • almonds 50g, toasted and chopped
  • pistachios 50g, chopped
  • candied peel chopped to make 1 tbsp
  • glacé cherries 6, finely chopped
  • whipping cream 200ml, whipped


golden caster sugar 100g


  • 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.

Click the link for lots more Christmas dessert recipes

Nutritional Information

  • Kcals 382
  • Fat 22.1g
  • Carbs 37.6g
  • Fibre 0.7g
  • Protein 7.7g
  • Salt 0.2g