Pistachio glaceal nougat: the best of Christmas

Ingredients

For 4 servings

• •130 ml 130 ml whole liquid cream
• •1 1 egg white unit
• •50 g 50 g honey
• •20 g 20 g sugar
• •25 g 25 g pruned almond
• •15 g 15 g shelled pistachio, pruned and unsalted
• •1 pincée 1 pinch salt

Method

1. 1.Brown almonds and pistachios in a dry skillet.
2. 2.When they start to brown, add sugar and let caramelize.
3. 3.Let it cool down. Reserve.
4. 4.Heat the honey. Meanwhile, mount the egg white in snow with a pinch of salt.
5. 5.Stir in boiling honey while whisking.
6. 6.Using a baking roll or a blender, coarsely crush the caramelized almonds and pistachios and add them to the egg white.
7. 7.Mount the very cold liquid cream in chantilly and incorporate into the previous mixture.
8. 8.Pour into individual aluminium or silicone moulds and place in the freezer for at least 6 hours.
9. 9.Serve with red fruit coulis. Enjoy!