Quick & Easy

Jewelled nougat ice-cream with raspberry coulis

Nougat ice-cream is swirled with Turkish delight, pistachios and cranberries then drizzled in a raspberry sauce in this divine dessert.
jewelled nougat ice-cream with raspberry coulis


Raspberry coulis


1.Lightly grease eight 1-cup (250ml) moulds.
2.Place ice-cream in large bowl; stand about 10 minutes or until barely softened.
3.Meanwhile, chop turkish delight coarsely.
4.Stir Turkish delight, cranberries and nuts into ice-cream. Spoon and press mixture into moulds, cover with foil; freeze overnight.
5.To make raspberry coulis, combine ingredients in medium saucepan; cook, covered, over medium-high heat, about 5 minutes or until raspberries are soft. Simmer, uncovered, about 4 minutes or until coulis thickens slightly. Strain coulis through fine sieve into small jug; discard seeds. Cover; refrigerate until ready to serve.
6.Serve ice-cream drizzled with raspberry coulis.

Use kitchen scissors to cut the turkish delight. Nougat ice-cream is available from some specialist food stores; if you can’t find it, use a good-quality vanilla ice-cream instead.


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