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Persian nougat glacé

You'll need to begin this recipe a day ahead.

You'll need

For lining: rice paper 500 ml (2 cups) thickened cream, whisked to soft peaks and refrigerated 1 qty Italian meringue 200 gm Turkish delight, finely chopped 200 gm pistachios, coarsely chopped To serve: pistachio pashmak, rose syrup and Iranian confetti (see note), optional


  • 01
  • Line an 8cm x 8cm x 32cm terrine mould with plastic wrap, then line base and sides with rice paper and set aside.
  • 02
  • Fold cream through Italian meringue with a plastic spatula. Fold through Turkish delight and pistachios, then spoon into prepared mould. Smooth top, cover with rice paper, trim edges flush, then freeze overnight.
  • 03
  • To serve, turn out nougat glacé from mould, thickly slice with a warmed serrated knife and serve with pistachio pashmak, rose syrup and Iranian confetti.

Note Pistachio pashmak and Iranian confetti are available from Pariya Foods. Rose syrup is available from Simon Johnson and select Middle-Eastern delicatessens.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Sep 2008

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