Michel Roux's Iced Nougat with Raspberry Sauce

Place the black nougat into a ziplock bag. Seal the bag and gently begin to bash the nougat with a rolling pin. Continue to bash, until it turns into large crumbs.

Place the bowl of a stand mixer over a saucepan of simmering water, add the egg whites and sugar and whisk gently until the mixture is warm, then put the bowl under the mixer and whisk at full speed, until cold. The mixture should be smooth yet firm. 

Fold the whipped cream and vanilla into the meringue gently with a rubber spatula until it has all been evenly incorporated. Line a 1L terrine mould with 3 layers of cling film. Transfer the meringue mixture into the terrine mould and fold over any overhanging clingfilm. Freeze for 24hrs.

Place the raspberries into a sieve that has been placed over a bowl. Press them through the sieve to remove their seeds. Next, stir through the sugar and continue to stir until it has melted into the raspberry sauce. 

When you are ready to serve, take the Iced nougat out of the freezer. Tip it out of the mould and remove the clingfilm. Cut into thick slices and place onto your serving plates. Drizzle over the fresh raspberry sauce and enjoy straight away!