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Iced nougat & raspberry terrine


Iced nougat & raspberry terrine Recipe

Ingredients:
  • 400g frozen raspberries , defrosted
  • 50g icing sugar
  • 300g nougat (we used honey & almond bars from Waitrose)
  • 450ml double cream
  • 25g whole almonds , skin on
  • 25g pistachios , plus a few extra to decorate
Directions:
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