Nougat Glace

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 8
• 150 g shelled hazelnuts
• 425 g caster sugar
• 6 egg whites
• 450 ml double cream

Recipe

• 1 preheat the oven to 230 c or 450 f and line a terrine dish (about 12 x 3 inches) with wax paper.
• 2 it's also a good idea at this point to make sure there is room in the freezer for your dish.
• 3 warm the hazelnuts in the oven for 3-4 minutes or until golden brown.
• 4 skin and roughly chop.
• 5 heat one third of the sugar in a heavy pan, until it starts to carmelise.
• 6 stir in the warm hazelnuts and pour onto an oiled tray.
• 7 leave to cool and set.
• 8 when cool, crush into small pieces using a rolling pin.
• 9 meanwhile, whip the egg whites and the rest of the sugar together to make a stiff meringue.
• 10 in a separate bowl, whip the cream to stiff peaks and then fold together with the meringue and crushed hazelnut mixture.
• 11 fill the terrine dish to the top and place in the freezer until hard-- at least 24 hours.
• 12 to serve, remove from the freezer and from the dish.
• 13 slice and serve on top of a pool of strawberry or raspberry sauce.