Nougat iced by Laurent Mariotte

Ingredients

For 8 servings

• •200 g 200 g of pruned almonds
• •100 g 100 g of pistachios
• •150 g 150 g sugar powder
• •100 g 100 g honey
• •120 g 120 g egg white
• •40 cl 40 cl of whole liquid cream (30% minimum M.G)

Method

1. 1.Preheat the oven to 180°C (th.6). Roast almonds and pistachios for 10 minutes on the oven plate. Book.
2. 2.In a skillet, prepare a blond caramel with sugar and 10 cl water. Once the caramel is well blond, remove the pan from the heat, add the dried fruits and mix well to coat them. Pour onto a plate covered with sulphurized paper and let cool. Store some dried fruits coated with caramel to decorate. Hit the rest with the knife.
3. 3.Put the whites in the snow and whip the cream to make it a chantilly. Add the honey to the cream as well as the crushed dried fruits. Finish with the snow whites by adding them gently. Pour the mixture into a missing mould (if you use a salad bowl, wrap it with a food film). Place in the freezer for at least 6 hours.
4. 4.Remove the mussel, demolish the frozen nougat on a plate and decorate with caramelized dried fruit and serve.