Summary

Ingredients

• 150 g nuts, equal parts walnuts, hazelnuts, almonds, pistachios
• 150 grams sugar
• 40 g water
• 1 lemon (s), juice it
• 5 egg whites
• 150 g honey
• 30 ml water
• 500 g cream
• 150 g fruits, mixed, candied
• 50 ml Cointreau or another orange liqueur

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Instructions

1. The preparation takes place in three steps:
2. Part 1 - the nougatine:
3. The nuts must be very dry, so if necessary dry them in the oven at approx. 50 - 60 °.
4. Cook a light caramel from 150 g sugar, water and a few drops of lemon juice. Now add the nut mixture and stir so that all the nuts are coated with the caramel.
5. Place on a lightly oiled marble plate. Since almost no one has it, baking paper will do the same.
6. Everything else does not work, I tried it with painful experiences and the use of hammer and chisel.
7. After cooling down completely, break the nougatine into pieces. Since I didn`t want the nut pieces too big, I put them in the freezer for half an hour and chopped them up in the moulinette.
8. Part 2 - the honey meringue:
9. Boil honey (for me it was orange blossom honey) with 30 ml of water, boil to a large thread - that means it has to drip heavily from the spoon.
10. Beat egg whites with a pinch of salt and a few drops of lemon juice until they are half stiff. Now slowly add the hot honey while stirring constantly. Beat the mixture until stiff - this takes about 4 minutes.
11. Now fold in the whipped cream. Work carefully, the mass must remain airy.
12. Part 3 - Completion:
13. Pour the liqueur over the candied fruit and let it steep for a while.
14. Carefully fold the nut mixture and the fruit mixture into the egg white cream mixture.
15. Fill into a mold (ice cream tin or small bundt cake molds or Paris-Brest ring) and place in the freezer overnight.
16. Serve on a raspberry coulis.