Ingredients
- 120g sugar
- 50g almonds, flaked
- 75g dried fruits
- 2 egg whites
- 25g sugar
- 25g glucose
- 50g honey
- 250ml fresh cream
PREPARATION
Pour boiling water on dried fruits and let stand. (Ideally, on the day before)
In a bowl, mount cream to a Chantilly and reserve in the fridge.
Make a caramel using 125gr of sugar. Spread caramel on baking paper, add almonds and let it cool. Crush nougatine into very small pieces and reserve.
Beat egg whites into stiff picks.
In a saucepan, put together sugar (25gr), glucose and honey and bring syrup to 121C degrees.
Using a low speed, progressively add syrup to egg whites. Once incorporated, return to high speed and beat until cool.
Gently fold fruits, crushed nougatine and Chantilly into the meringue. Do not overwork the preparation.
Pour mixture into ramekins and place them in the freezer for 2 hours (6 if you’re using a large container).
Serve as it is with a berry sauce or as a side. Enjoy!
