FOR THE HAZELNUT BRITTLE:
• 100g Toasted Hazelnuts – skinned
• 100g Caster Sugar
FOR THE MERINGUE:
• 4 Egg Whites
• 185g Caster Sugar
• 300ml Cream
• ⅔c Mixed Peel
FOR THE RASPBERRY COULIS:
• 200g Frozen Raspberries
• ½c Caster Sugar
Heat sugar in a heavy-based pot, shaking or stirring until sugar begins to melt. Cook to a medium caramel. Take care, as it turns from medium to dark quickly.
Tip in hazelnuts and pour onto baking tray lined with baking paper. Allow to cool. Cover nuts with a double layer of baking paper and crush roughly with meat hammer or rolling pin.
Can be prepared in advance and stored in air tight container.
Bring the raspberries and sugar to the boil. Simmer, stirring occasionally, for about 15 minutes until it thickens slightly.
Strain and press through a sieve or mouli.
Whip egg whites with sugar to very soft peaks. Whip cream to stiff peaks (but not butter).
Fold egg whites mixture, whipped cream, nuts, and mixed peel together.
Pour into greaseproof paper lined loaf tin. Cover with greaseproof and freeze overnight or until required.
Serve with raspberry coulis.