[Ingredients]
50g hazelnuts
50g pistachios
50g candied peel
6 to 8 sheets rice paper
3 egg whites
150g sifted icing sugar
300ml double cream
2tsp orange flower water
[Steps]
Spread hazelnuts on a baking sheet and brown lightly under a hot grill. Mix with pistachios and chop roughly.
Slice candied peel thinly then into bite sized.
Line base and sides of a 28 x 18 x 4cm cake tin with plastic wrap. Place a layer of rice paper into the cake tin, folding into the corners and overlapping slightly.
Put egg whites and icing sugar in a heatproof bowl. Place over a pan of simmering water and whisk for 5mins until very thick (this is meringue). Remove from heat and continue to whisk until soft peaks form.
In a separate bowl, whip cream and orange flower water lightly, fold into meringue.
Spoon half of meringue into lined cake tin, easing into the corners.
Sprinkle half the nuts and candied peel mixture over. Top with remaining meringue and sprinkle remaining nuts and candied peel. Cover with two layers of rice paper and freeze for 6hrs or overnight until completely firm.
Carefully turn ice cream out and remove plastic wrap. If base of ice cream is soft, cover with another layer of rice paper, pressing into the ice cream so that it sticks.
Cut ice cream into squares or triangles and serve on plates.