Iced nougat

Start by putting the hazelnuts and almonds on a tray and toast them in a 200°C oven for 10 min.

Whip the liquid cream. Make sure to put the cream, the whisk bowl and the whisk in a refrigerator beforehand in order for the whole to be cold.

Increase the speed progressively. When the cream is stiff, put it in a bowl and place it in the refrigerator.

With the cubical candied fruits, add the orange peels which you cut in cubes. Add the Grand-Marnier and mix everything.

Remove the skin from the hazelnuts by using a sieve like in this video. Grind roughly the almonds and hazelnuts with a food processor, and add it to the candied fruits. Mix and leave it aside.

As for the meringue, heat the honey, the glucose and the caster sugar together. Bring to the boil, then keep heating until reaching 121°C, using a small thermometer.

Start whipping the whites when the honey is at 110°C. When the sugar is at 121°C and the whites are stiff, pour the honey syrup on the edges of the bowl. Keep whipping until complete cooling.

When the meringue is cold, add the whipped cream and mix everything in a big bowl by using a whisk.

Then, add the mixture of dried fruits and candied fruits into the Grand-Marnier. Start by mixing a small part directly in the cubical fruits, then pour the whole into the rest of whipped cream before mixing again.

Put the iced nougat in 8cm diameter and 4,5cm height metal rings, using a pastry bag without tip. To finish, smooth each nougat with a small metal spatula.

Leave the iced nougats in the freezer for awhile.

After freezing, remove the metal rings and place each of them on a plate or on a slate tray, accompanied with a raspberry coulis and a decoration.