NOUGAT GLACE

Steps:

• 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.