AT A GLANCE
You'll need to begin this recipe a day ahead.
|01||Line an 8cm x 8cm x 32cm terrine mould with plastic wrap, then line base and sides with rice paper and set aside.|
|02||Fold cream through Italian meringue with a plastic spatula. Fold through Turkish delight and pistachios, then spoon into prepared mould. Smooth top, cover with rice paper, trim edges flush, then freeze overnight.|
|03||To serve, turn out nougat glacé from mould, thickly slice with a warmed serrated knife and serve with pistachio pashmak, rose syrup and Iranian confetti.|