Honey Nougat Glacé

Before starting this Honey Nougat Glacé recipe, make sure you have organised all the necessary ingredients.

Using a hand whisk or a food mixer, whip up the cold whipping cream. Reserve in the fridge.

Combine the nougatine, candied fruit, raisins and the Grand-Marnier. Leave to macerate.

In a saucepan, combine the sugar, glucose and honey.

Cook the mixture until it reaches 121°C. I recommend using a digital thermometer for this operation.

In the stand mixer, beat the egg whites until stiff...

... then reduce the speed and add the cooked sugar.

Set on high speed again and beat until cooled down completely.

Gently combine the meringue, the whipped cream and the macerated candied fruit.

The preparation is ready when the consistency is homogeneous.
This step requires extra attention. Make sure you do not beat the preparation excessively.

Pour the preparation into a stainless steel half-sphere mould Ø 14 cm or a terrine. Even the surface with a metallic spatula. Let set for a few hours in the freezer.

Just before serving, remove the nougat from the mould. Add the decorating elements of your choice. (We chose fresh fruit for this recipe.)