For lining:rice paper500 ml (2 cups)thickened cream, whisked to soft peaks and refrigerated1 qtyItalian meringue200 gmTurkish delight, finely chopped200 gmpistachios, coarsely choppedTo serve:pistachio pashmak, rose syrup and Iranian confetti (see note), optional
Line an 8cm x 8cm x 32cm terrine mould with plastic wrap, then line base and sides with rice paper and set aside.
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.
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