Whizz the raspberries and icing sugar
together in a food processor, then sieve,
pressing through as much raspberry as
you can with a wooden spoon. Line
a 2lb loaf tin with cling film – it helps if
you brush the tin with oil first to get the
cling film to stick and stay in place. Pour
in the raspberry sauce and freeze for 1 hr.
Quickly dip the nougat bars in water
– this should allow you to peel away the
rice paper; don’t worry if you don’t get it
all as it will disappear when melted. Put
the bars into a pan with 200ml cream.
Melt over a low heat, stirring constantly
and using a wooden spoon to break up
the nougat into smaller bits as it softens.
After a while you should end up with
a smooth, sticky, creamy mixture.
Remove from the heat and set aside to
cool a little. Whip the remaining cream
in a large mixing bowl to stiff peaks.
When the nougat is cooler, but still soft
and sauce-like, fold it one-third at a time
into the whipped cream. Scatter over the
whole nuts and fold once to mix. Scrape
into the loaf tin, cover with cling film and
freeze overnight, or for up to a month.
Transfer the loaf to the fridge 15 mins
before you want to serve it. Unwrap and
turn out onto a serving plate. Peel off
the cling film, roughly chop a few extra
pistachios and scatter over before slicing.