40g whole blanched almonds
40g whole blanched hazelnuts
40g shelled unsalted pistachio nuts
375g caster sugar
6 egg whites, at room temperature
300ml whipping cream
Pre-heat the oven to 175c.
Line a baking-sheet with non-stick baking-paper.
Roast the almonds and hazelnuts in an ovenproof dish for approximately 10 minutes.
Allow to cool.
Combine all the nuts, including the pistachios, and smash them with a rolling pin or pestle into small pieces. Do not let them become powdery.
Measure out 115g of the sugar and put half of it in a pan set over a moderate heat.
Stir until the sugar melts; it will become crumbly to begin with, but don’t worry. Make sure it has all melted before you add the remaining half. Scrape the bottom and the sides of the pan as you go along.
Cook the caramel until it turns a lovely golden brown.
Add the nuts to the caramel, and stir them around for a few minutes until they are well coated.
Pour the praline on to the baking-sheet and allow to cool, after which smash into small, rough chunks and set aside.
Whisk the egg whites until frothy then add the remaining 260g of the sugar, a little at a time, and continue whisking to form soft peaks.
Separately, whisk the cream until thick and fold this into the meringue, followed by the praline chunks.
Line a loaf tin or terrine with cling film, leaving plenty of overhang. Spoon the nougat in and wrap the top in the overhanging cling film. Freeze for a minimum of six hours.
Cut into slices and serve.