Frozen nougat and raspberries recipe

Preparation of Dried Fruits

Caramelizing the dried fruits: In a large pan, cook 50 g of sugar over medium heat until it takes on a caramel color. Then, add the pistachios and almonds, and coat them well with the caramel before placing them on parchment paper. Let cool.

Preparation of the cream: First, separate the egg whites from the yolks. Whisk the yolks with the remaining sugar until the mixture turns pale. Heat the honey over medium heat (it should be simmering) and, at the same time, whip the egg whites until they're slightly firm. Once they are firming up, gradually pour in the boiling honey in a thin stream while continuing to whisk. Then gently fold this mixture into the egg/sugar mixture.

Whip the cream until it is firm using a mixer, then gently fold it into the previous mixture.

Rest. Coarsely crush the candied dried fruits and gently fold them into the previous mixture. Then, place the nougat in a log mold or a loaf pan previously lined with plastic wrap for easy removal. Freeze for at least 3 hours.

Preparation of the sauce For the raspberry sauce, blend 125 g of raspberries with 30 ml of water until you obtain a smooth mixture. To remove the seeds, strain through a sieve (optional). Set aside.

Before serving, unmold the cake and place the remaining fruits nicely on top of the cake.

Finally, serve the iced nougat in slices with raspberry coulis and fresh raspberries.