75g crushed nougat
75 g of candied fruit
75 g of raisins
35 g of Grand Marnier
4 egg whites
50 g sugar
50 g glucose
100 g of honey 1/2 liter of whipping cream
method
1. Whip the cream well chilled with a whisk or electric to get whipped cream. Refrigerate.
2. Mix the nougat, candied fruit, raisins and Grand Marnier. Macerate.
3. In a saucepan bring together the sugar, glucose and honey. Curing the assembly at.121°C.
4. Beat the egg whites until stiff with an electric mixer and add sugar to slow cooked. Replace high speed and beat until completely cooled.
5. At this point, macerated candied fruit, whipped cream and meringue are made Honey cooled.
6. Gently mix the meringue, whipped cream and candied fruit macerated.
7. Until a homogeneous preparation. Caution! Do not overwork the preparation.
8. Shape into a circle above, stainless steel, individually or in a terrine. Smooth the surface with a metal spatula. Let set several hours in the freezer.
9. Decor to choose from. (Here, decorated with fresh fruit)
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