Nougat ice, apricots compote

Ingredients

For 4 servings

• •300 g 300 g Sugar
• •60 g 60 g Liquid honey
• •3 3 Egg whites
• •50 cl 50 cl Liquid cream
• •100 g 100 g Candied fruit
• •80 g 80 g Pistachios
• •80 g 80 g Mondée almonds
• •1 kg 1 kg Apricots
• •1 1 Cinnamon Stick
• •1 gousse 1 Vanilla pod

Method

1. 1.Bring honey, 100 g of sugar and 3 spoon to a boil. Soup water and cook until a drop of syrup dipped in ice water falls to the bottom forming a ball (5 min approx.).
2. 2.Whisk the white eggs in firm snow. Immediately pour the boiling syrup in fillet over the whites while whisking vigorously until they cool.
3. 3.Cut the candied fruit into small dice. Mount the very cold liquid cream in chantilly. Add it to meringue with candied fruits and dried fruits. Pour 6 individual moulds lined with stretch film and store 4 hours in the freezer.
4. 4.Rinse and remove the apricots. Cook with the remaining sugar, cinnamon and vanilla for 15 min on low heat, stirring often. Let cool and keep cool until serving.
5. 5.Dismove the ice and serve immediately with the apricots.