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Raspberry nougat ice cream dessert recipe

Raspberry nougat ice cream dessert recipe

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  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Raspberry desserts

A luscious ricotta ice cream dessert or parfait that has llittle nuggets of nougat and raspberries in it. The almonds are optional since alot of nougat already contains nuts.

7 people made this

Ingredients

  • For the frozen parfait
  • 400g ricotta cheese
  • 165g caster sugar
  • 300ml whipping cream
  • 40g toasted almond, chopped
  • 150g nougat, chopped
  • 110g fresh or frozen raspberries
  • For the berry compote
  • 300g fresh or frozen raspberries
  • 55g caster sugar
  • 150g blueberries
  • 150g raspberries
  • 250g small strawberries, halved

MethodPrep:20min ›Cook:10min ›Extra time:4hr freezing › Ready in:4hr30min

  1. Line a 14cmx21cm loaf pan with a strip of foil or baking paper to cover the base and extend over the two long sides.
  2. Blend or beat the ricotta and sugar together until smooth. Beat the cream in a small bowl with an electric mixer until soft peaks form. Combine the ricotta mixture, nuts and nougat in a large bowl; fold in cream, then raspberries.
  3. Spoon the mixture into the prepared pan, cover with foil and freeze until firm (about 4 to 6 hours).
  4. Slice parfait then refrigerate for about 30 minutes before serving to allow it to soften slightly. Serve with my berry compote.
  5. Berry Compote: Combine 300g raspberries and sugar in a medium pot and cook, stirring, over a low heat, until the raspberries are very soft.
  6. Push the cooked raspberries through a sieve into a bowl; discard seeds. Just before serving, combine the raspberry puree and fresh berries in a medium bowl.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This ice cream desert is delicious I have made it in Italy lots of times and served it to my Italian friends who love it and ask for the recipe. I tend to use Amaretti or other biscuits that contain nougat as its difficult to buy nougat on its own outside of Christmas in Italy.-29 Aug 2013


Raspberry fool recipe: How to make Queen's favourite raspberries and cream dessert

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Queen’s former chef shares recipe for perfect tea cakes

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Restaurants and cafes are closed amid lockdown and many Britons have turned to making their favourite dishes at home. Strawberries and raspberries are almost in season and are the perfect ingredient to any British summer dessert.

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Former royal chef Darren McGrady worked in palace kitchens for over a decade and over the years was a private chef to Queen Elizabeth II, Princess Diana, Prince Harry and Prince William.

If anyone knows how to cater to the Queen&rsquos tastes its Mr McGrady and he regularly shares some of the most popular royal recipes on his food blog (www.theroyalchef.com.)

St George&rsquos Day is celebrated on April 23 in Britain every year and while the special date has been and gone, Darren McGrady shared a delicious St George&rsquos dessert recipe which can be enjoyed throughout the summer.

Mr McGrady shared his recipe for Frambroises St Georges - delicious dessert made from raspberries, sugar and a lot of cream.

Raspberry fool recipe: How to make Queen's favourite raspberry and cream dessert (Image: GETTY/DELISH)

Raspberry fool recipe: Rasberry fool combines cream, sugar and raspberries (Image: GETTY)

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He wrote: &ldquoTo make an authentic Raspberries St George you will need a rectangular dish like the one shown in the picture.

&ldquoThis will make it easier for your guests to identify the Cross of Saint George.

&ldquoBy the way, the Cross of St George is the true flag of England, not the Union flag (Jack) as most everyone supposes.

&ldquoOf course, if you are not feeling compelled to create the English flag, you can assemble the fools in individual balloon wine glasses topped with fresh raspberries, fresh mint and whipped cream.&rdquo

Raspberry fool recipe: Former chef Darren McGrady showed fans how to make the royal favourite (Image: Delish)


What will you like with this raspberry ice cream recipe

Few ingredients : only 3 ingredients are needed to prepare it! Whole milk yogurt (important for texture), raspberries and sugar.

Flavor : raspberries bring a nice fruity flavor to the ice cream. Their taste goes perfectly with that of yogurt. The sugar is there to create a balance with the taste of the raspberries.

Texture : the fact of using an ice cream maker or ice cream maker allows to have a nice creaminess of ice cream. Its texture is perfect when it comes out of the machine: very melting.

Difficulty level : it's very easy. I would even say it's the ice cream maker / ice cream maker that does (almost) all the work. If you are not yet equipped, I give you the link to the material I recommend under the recipe.


Combine the cream with the almond and vanilla extracts in a medium bowl, and beat the cream until it is thick and holds peaks. Place the whipped cream in the refrigerator while you prepare the rest of the recipe.

Place the egg whites in a large clean bowl of a stand mixer fitted with a whisk attachment. Alternately, you can place the egg whites in a large bowl and use a hand mixer fitted with whisks. Beat the egg whites until soft peaks form.

While the egg whites are beating, combine the honey, sugar, and water in a small saucepan over medium heat and stir until the sugar dissolves. Bring the mixture to a boil, and once it is boiling, keep it at a boil it for two minutes.

After two minutes, remove the honey syrup from the heat and, while the mixer is running, slowly pour the hot syrup into the egg whites in a steady stream. You can transfer the mixture to a measuring cup with a spout to make it easier to pour, if desired. After all of the syrup has been poured into the whites, raise the speed to medium-high and continue to beat the mixture until it has cooled to room temperature, about 5-7 minutes.

Once the mixture has cooled, fold in the whipped cream, chopped nuts, and chopped chocolate. Scrape the ice cream mixture into an airtight plastic container or other freezer-proof container, and place it in the freezer to firm up, for at least 4 hours or overnight. Once firm, scoop the ice cream and enjoy!

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.


Raspberry nougat ice cream dessert recipe - Recipes

Here is a lovely family recipe that takes all the hassle out of preparing a hot-weather festive dessert. You can make this easy ice cream cake a day or two - or four! - in advance, and I promise your friends and relatives will love it.

Nougat and Ice Cream Cake with Hot Raspberry Sauce. Photograph by
Michael Le Grange, courtesy Random House Struik

This recipe first appeared in my 2012 cookbook, and it was inspired by my aunt Gilly Walters, the wizardess who started Wedgewood Nougat in her home kitchen many years ago.

Gilly is hands-down the best home cook I've ever met. Her exquisite food has inspired and delighted me for over 45 years, ever since I sat down at her table as a child, and scoffed myself sick on her feather-light scones.

These days, Wedgewood is a thriving enterprise exporting its nougat and heavenly Angel's Biscuits all over the world. These are still made by hand in a hi-tech factory in the Natal Midlands, and the business - a model of social responsibility - is managed by my three cousins, brothers Jon, Steve and Paul Walters.

  • Please choose a proper dairy ice cream for this cake, not the frozen ‘desserts’ that pass for vanilla ice cream.
  • After you've taken it out of the freezer, let the cake stand at room temperature for 5󈝶 minutes, or until just soft enough to slice with a knife you've dipped in very hot water.
  • How much lemon juice and icing sugar you add to the raspberry sauce will depend on how tart or sweet they are to begin with adjust as necessary.
  • If you're making the ice cream cake a few days ahead, wrap it tightly in clingfilm so it doesn't pick up any whiff of freezer.
  • As I mentioned in the original intro to the recipe (see below) you can add other goodies of your choice to the mixture. I can recommend finely chopped dark chocolate, and a few drops of good almond extract.

'My aunt Gilly Walters, a superlative cook and the inventive brain behind one of South Africa’s best-loved nougats, showed me this method of adding whipped cream and chopped frozen nougat to good shop-bought vanilla ice cream. What I love about ice-cream cakes like this is that they look spectacular and are so versatile: you can add anything that takes your fancy to the mix – chopped dark chocolate, nuts, liqueur, and so on.'

For the biscuit crust:

1 x 200 g packet shortbread biscuits
6 Tbsp (90 ml/90 g) very soft butter

For the filling and sauce:

2 litres full-cream vanilla ice cream
1 x 110 g bar nutty nougat, frozen solid
10 Romany Creams, or similar chocolate biscuit
1 cup (250 ml, or 1 x 250 ml tub) fresh cream
3 cups (750 ml) frozen raspberries
about 3 Tbsp (45 ml) icing sugar (see my Cook's Notes above)
a little lemon juice

Take the ice cream out of the freezer and let it soften slightly.

In the meantime, make the crust. Whizz the shortbread biscuits to a fairly fine crumb in a food processor. Place in a bowl, add the soft butter and stir well to combine. Wet the base of a non-stick 24-cm springform cake pan and cover with clingfilm. Tuck the edges of the plastic under the base, pulling it quite tight as you fasten it in the ring. Press the biscuit mixture evenly onto the lined base and refrigerate it while you making the filling.

Using a heavy knife, chop the frozen nougat bar into pea-size pieces and cut the chocolate biscuits into big chunks.

Whip the cream to a soft peak in a large bowl and, working quickly so the mixture doesn’t melt, fold in the slightly softened ice cream, nougat, biscuits and half the frozen raspberries.

Tip the mixture over the crumb crust and, using a spatula, swirl the top into generous waves and ripples. Cover and freeze.

Put the remaining raspberries, the icing sugar and a squeeze of lemon juice (see my notes above) in a small pan, bring to a gentle simmer and cook for 2𔃁 minutes, stirring occasionally. Using a stick blender or food processor, whizz to a purée.

Strain the sauce if you’d like it fine, or leave it slightly rough. Set aside to reheat later.

Loosen the edges of the ice cream cake by briefly pressing a hot kitchen cloth against the sides.

Slip a spatula or palette knife between the crumb base and the clingfilm and loosen it by using gentle levering movements, turning the pan as you go. Slide the cake onto a plate or cake stand, leaving the base and clingfilm behind.

Cut the cake into slices using a knife dipped in boiling water. Reheat the raspberry sauce and serve separately, in a pretty jug. Or you can leave the cake whole, and pour the hot sauce all over the top, as shown in the picture above.


Australian Macadamias

2L (4 cups) ice cream, softened
2 cups macadamias, roughly chopped
300g (10oz) frozen raspberries (save ⅓ cup for serving)
150g (5oz) nougat
Extra roughly chopped macadamia nuts to serve
Other option would be to add vanilla or chocolate

METHOD

Line a 20cm x 10cm (4 x 8 inch) loaf tin with baking paper (parchment). Place ice cream into a large mixing bowl. Add macadamia nuts, raspberries and nougat to ice cream, using a spatula, gently fold through until just combined.

Press ice cream mixture into lined tin, level top with spatula. Cover top with baking paper, place in freezer to allow ice cream to refreeze. This is best left overnight, or until ice cream is firm to touch.

Remove ice cream log from tin with the baking paper. Serve slices of log with extra chopped macadamia nuts and frozen raspberries.


  • 1 (12 ounce) package sugar-free brownie mix
  • 2 egg whites
  • ⅓ cup canola oil
  • 3 tablespoons water
  • 2 cups chocolate or vanilla no-sugar-added ice cream
  • 4 teaspoons instant coffee crystals
  • 1 ½ cups frozen unsweetened raspberries, thawed
  • 3 tablespoons granulated sugar or sugar substitute (see Tip) equivalent to 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons sugar-free chocolate-flavor syrup (Optional)
  • 12 fresh raspberries (Optional)

Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray set aside. Combine brownie mix, egg whites, oil, and the water in a medium bowl according to package directions. Spoon batter into the prepared pan. Bake about 26 minutes or until a wooden pick inserted 2 inches from the edge comes out clean. Cool in the pan on a wire rack. Place the pan in the freezer and freeze the brownie for 2 hours.

Place ice cream in a chilled medium bowl. Working quickly, stir the ice cream to soften fold in coffee crystals. Spread the ice cream evenly over the brownie. Cover with plastic wrap. Freeze for at least 8 hours or until very firm.

For raspberry sauce, combine the thawed berries, sugar (if using), and cornstarch in a small saucepan. Cook and stir over medium heat until thick and bubbly cook and stir for 1 minute more. Transfer to a small bowl stir in sugar substitute, if using. Cool. Cover and chill until ready to use.

To serve, remove sides of the springform pan. Cut the ice cream-topped brownie into 12 wedges. Top each wedge with raspberry sauce. If desired, drizzle with chocolate syrup and garnish with fresh raspberries.

Tip: If using a sugar substitute, we recommend Splenda Granular or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 3 tablespoons sugar. Nutrition Per Serving with Substitute: same as below, except 187 calories, 30 g carb., 2 g sugar.


Nougat and Ice Cream Cake with Hot Raspberry Sauce recipe

For the filling and sauce:
2 litres full-cream vanilla ice cream
1 x 110 g bar nutty nougat, frozen solid
10 Romany Creams, or similar chocolate biscuit
1 cup (250 ml, or 1 x 250 ml tub) fresh cream
3 cups (750 ml) frozen raspberries
about 3 Tbsp (45 ml) icing sugar
a little lemon juice

How to
Take the ice cream out of the freezer and let it soften slightly.

In the meantime, make the crust. Whizz the shortbread biscuits to a fairly fine crumb in a food processor.

Place in a bowl, add the soft butter and stir well to combine. Wet the base of a non-stick 24-cm springform cake pan and cover with clingfilm. Tuck the edges of the plastic under the base, pulling it quite tight as you fasten it in the ring. Press the biscuit mixture evenly onto the lined base and refrigerate it while you making the filling.

Using a heavy knife, chop the frozen nougat bar into pea-size pieces and cut the chocolate biscuits into big chunks.

Whip the cream to a soft peak in a large bowl and, working quickly so the mixture doesn’t melt, fold in the slightly softened ice cream, nougat, biscuits and half the frozen raspberries.

Tip the mixture over the crumb crust and, using a spatula, swirl the top into generous waves and ripples. Cover and freeze.

Put the remaining raspberries, the icing sugar and a squeeze of lemon juice in a small pan, bring to a gentle simmer and cook for 2–3 minutes, stirring occasionally. Using a stick blender or food processor, whizz to a purée.

Strain the sauce if you’d like it fine, or leave it slightly rough. Set aside to reheat later.

Loosen the edges of the ice cream cake by briefly pressing a hot kitchen cloth against the sides.

Slip a spatula or palette knife between the crumb base and the clingfilm and loosen it by using gentle levering movements, turning the pan as you go. Slide the cake onto a plate or cake stand, leaving the base and clingfilm behind.

Cut the cake into slices using a knife dipped in boiling water. Reheat the raspberry sauce and serve separately, in a pretty jug. Or you can leave the cake whole, and pour the hot sauce all over the top.


Brownies:

Preheat the oven to 375 degrees Fahrenheit. Spray a 9吉 inch baking pan with baking spray brush with melted butter or oil.

Add the chocolate in a heatproof bowl set over simmering water, your homemade double boiler. Add the butter to the chocolate and mix every once in a while until both are melted.

Set aside to cool to room temperature.

Mix the eggs, yolks, sugar, salt and vanilla for about 8 minutes, until the eggs are pale yellow and fluffy. Add the egg mixture to the chocolate mixture. Sift the flour over the batter. Mix with a spatula to combine.

Pour the brownie batter into the prepared baking sheet. Bake for 20-25 minutes. Don’t over bake the brownies. As soon as the top is hardened and the brownies don’t jiggle when you shake the pan, take them out of the oven.


Fresh Raspberry Homemade Ice Cream

Fresh Raspberry Homemade Ice Cream is smooth, creamy and packed with delicious, fresh raspberries. The perfect, refreshing summer dessert.

Fresh Raspberry Homemade Ice Cream is the epitome of summer desserts. Creamy, homemade ice cream with fresh raspberries . . .does it get any better? Fresh raspberries are definitely one of the very best things about summer. Raspberries are the perfect berry if you ask me. I am completely in love with them. I can’t even wrap my head around how my son Braydon doesn’t like them, or how anyone for that matter doesn’t like them.

This ice cream is so simple to make. No crazy ingredients, just cream, sugar, milk and fresh raspberries. I could eat this every. single. day. I made it the other day and warned my husband and boys not to touch it because I hadn’t taken any photos yet. I’m pretty sure I was testing my husband’s patience.

Smooth, creamy, not to sweet, completely refreshing . . .this stuff is so good. Definitely one of my favorite summertime desserts. This would be perfect for your 4th of July BBQ!


Watch the video: NOUGAT ICE DESSERTFROZEN NOUGAT (January 2022).