Nougat Glacé Recipe
Here is a recipe for Nougat Glacé.
A most indulgent, crunchy, sweet and creamy dessert you can whip up at home.
The recipe was inspired by Marco Pierre White's own using hazelnuts and lashings of cream.
125 g shelled hazelnuts
275g caster sugar
6 egg whites
400 ml double cream
Preheat the oven to 200oC and line a terrine dish (about 12 x 3 inches) with cling film.
Warm hazelnuts in a tray in the oven for 8-10 minutes or until golden brown.
Roughly chop the hazelnuts.
Heat one third of the sugar in a heavy pan, until it starts to caramelise and turn a dark golden brown colour.
Stir in the hazelnuts and cook for a further 3 minutes over a low heat, then pour onto a tray lined with nonstick baking parchment.
Leave to cool and set.
When cool, crush into small pieces using a rolling pin (or you can
do it in a food processor). You won't get the pieces to be even, some will almost turn to dust and some will remain larger, don't worry about it, this is fine.
Meanwhile, whip the egg whites and the rest of the sugar together to make a soft peaked meringue. To do this firstly whisk just the eggs so they are foamy and then slowly add the sugar.
In a separate bowl, whip the cream to soft peaks and then gently fold together with the meringue and crushed hazelnut mixture.
Fill the terrine dish with the mix and place in the freezer until hard at least 6 hours.
Turn the terrine out using the cling film to help pull the nougat from the terrine.
Slice and enjoy with berries.