This is my version of this really delicious dessert which can be made in advance and kept in the freezer. Ideal served with a glass of Sauternes!
Ingredients
Hazelnuts
Caster Sugar
Double Cream
Whipping Cream
Egg Whites
Directions
- 1
Bake whole hazelnuts in the oven at 200c for approx 20 mins.
- 2
Make a golden caramel with 40g of sugar. Add hazelnuts and cook until well coated. Pour onto a baking sheet to set and cool.
- 3
Break the hazelnuts with a rolling pin and set aside.
- 4
Whisk the cream until it is soft peaks and then put into the fridge.
- 5
Place a bowl from your electric mixer in a pan with simmering water. Add the egg whites and sugar and whisk until the mixture is warm. Then with a mixer, mix on full speed until the meringue mixture is smooth and firm.
- 6
Take the cream from the fridge and add to the meringue mix, add the hazelnuts and fold everything together.
- 7
Pour into ramekins, or a loaf tin, lined with cling film and freeze for 24 hours.
- 8
Make a caramel sauce by making another golden caramel and then adding cream. Take off the heat and whisk well and then set aside and when cooled keep in the fridge until you are ready to serve your nougat glacé.
