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Nougat glace recipe


60g Hazelnuts

60g blanched whole almonds

250g mixed candied peel

60g dried apricots

100g glace cherries

100g caster sugar

1 tbs water

500ml double cream

4 egg whites

1 vanilla pod


  • Toast nuts for 3-4 mins until nicely browned.
  • Chop apricots and cherries.
  • Split vanilla pod, scrape seeds and whisk into cream to form soft peaks.
  • Set aside.
  • Using an electric mixer whisk whites on the slowest setting whilst boiling the sugar and water in a heavy based saucepan.
  • Using a temperature probe or sugar thermometer, bring sugar syrup to 121 degrees. This is above boiling point so proceed with caution!
  • Turn mixer to medium and slowly trickle sugar mixture onto egg whites until bottom of mixing bowl goes cold.
  • Once cool, fold in whipped cream followed by fruit and nuts.
  • Line a terrine mould or empty ice cream tub with a double layer of cling film and pour in mixture.
  • Freeze for at least 6 hours preferably overnight.
  • Once frozen serve as you would ice cream or a frozen parfait.

Glorious with raspberry coulis!

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