Glacé 8-12 servings
30 minutes + 1 day (30 mins prep, 1 day chilling)
I first tasted
this light and creamy dessert while on a skiing holiday in the French
resort of Chamonix. Thanks to Caroline for sharing the recipe with me.
150 g shelled
425 g caster
6 egg whites
450 ml double
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
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.
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.