Ingredients

150 g shelled hazelnuts Peeled 300 g caster sugar 6 egg whites 450 ml double cream

Method

1. Preheat the oven to 230°C/450°F/Gas 8. Line a terrine 30 x 7.5 cm (12 x 3 in) with cling film. Set the freezer to its coldest. 2. To start the praline base of the nougat, warm the hazelnuts in the preheated oven for about 3-4 minutes, or until golden brown. Chop roughly. 3. Heat 150 g (5 oz) of the sugar in a heavy based pan to melt and make a caramel 4. Stir in the warm toasted hazelnuts, and pour on to a cold oiled tray. Leave to coal and set. 5. When cold crush into small pieces, using a rolling pin. 6. Whip the egg whites and the remaining sugar together to make a stiff meringue. 7. Whip the cream to stiff peaks, then fold together gently with the meringue and crushed praline until mixed. 8. Fill the terrine to the fop with the mixture, and place in the freezer until hard, at least 24 hours. 9. To serve, remove the terrine from the freezer, and from the dish. Cut into slices and serve

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.