Nougat frozen with almonds and pistachios, coulis with fruit and Cubèbe pepper

Ingredients

For 4 servings

• •4 4 Egg white(s)
• •60 g 60 g Sugar
• •4 c. à soupe 4 tablespoons Lavande
• •Orange(s)
• •2 c. à soupe 2 tablespoons Grand Marnier
• •40 cl 40 cl Fresh cream
• •60 g 60 g Crushed almond
• •125 g 125 g Raspberry(s)
• •1 c. à café 1 tbsp. lemon juice
• •1 1 stick(s) Vanilla
• •Black pepper

Method

1. 1.Mount the egg whites and sugar with the electric drummer.
2. 2.At the same time, boil the honey in a saucepan and pour it over the white eggs. Beat until the meringue is cold.
3. 3.Mix the candied orange dice with the Grand Marnier.
4. 4.In a salad bowl, whisk the cold liquid cream until it doubles in volume and holds on to the branches of the whip. Incorporate meringue. Mix carefully, add orange dice, almonds, crushed and caramelized pistachios. Pour it all into a terrine. Place at least 3 hours in the freezer.
5. 5.In a saucepan, heat together the fruits, lemon juice, vanilla, pepper grains and sugar.
6. 6.When boiling, remove from the heat. Remove vanilla and pepper. Mix the blinder. Go through a small colander. When serving, remove the frozen nougat and place it in the centre of a plate. Pour the coulis. Decorate to your liking.