Nougat Glace

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 30mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 230 C or 450 F and line a terrine dish (about 12 x 3 inches) with wax paper.
  • It's also a good idea at this point to make sure there is room in the freezer for your dish.
  • Warm the hazelnuts in the oven for 3-4 minutes or until golden brown.
  • Skin and roughly chop.
  • Heat one third of the sugar in a heavy pan, until it starts to carmelise.
  • Stir in the warm hazelnuts and pour onto an oiled tray.
  • Leave to cool and set.
  • When cool, crush into small pieces using a rolling pin.
  • Meanwhile, whip the egg whites and the rest of the sugar together to make a stiff meringue.
  • In a separate bowl, whip the cream to stiff peaks and then fold together with the meringue and crushed hazelnut mixture.
  • Fill the terrine dish to the top and place in the freezer until hard-- at least 24 hours.
  • To serve, remove from the freezer and from the dish.
  • Slice and serve on top of a pool of strawberry or raspberry sauce.
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