Light Honey Nougat Glacé

📝 Ingredients

• 3 eggs (whites only)
• 80 g honey
• 1 pinch of salt
• 250 g fromage frais, 3% fat
• 100 ml whipping cream, 30% fat, well chilled
• 40 g almonds
• 40 g hazelnuts
• 40 g dried cranberries

🍴 Utensils

• Electric hand mixer
• Loaf tin (about 25 cm)
• Small saucepan
• Frying pan
• 2 mixing bowls
• Flexible spatula

📖 Steps

1. Roughly chop the almonds and hazelnuts with a knife. Toast them in a dry frying pan over a medium heat for 4 to 5 minutes, stirring often, until lightly golden and fragrant. Leave to cool completely and cut the cranberries in half.
2. Line the loaf tin with cling film, leaving plenty overhanging: you'll use it to turn the nougat out. Put the cream and the mixer's beaters in the fridge for 15 minutes. Use full-fat cream: light cream won't whip.
3. Separate the whites from the yolks without letting the slightest trace of yolk through. Whisk the whites with the pinch of salt using an electric mixer, first on medium speed then high, until stiff and forming peaks on the end of the beaters.
4. Heat the honey in a small saucepan over a medium heat until it bubbles across the whole surface, about 2 minutes. Immediately pour it in a thin stream onto the whites while whisking on high speed, then keep whisking for 5 minutes until you have a glossy, lukewarm meringue.
5. In another bowl, whip the well-chilled cream for 2 to 3 minutes until it forms soft peaks that cling to the beaters. Add the fromage frais and fold in gently with a spatula until smooth.
6. Fold in the honey meringue in three additions, lifting the mixture with the spatula from the centre to the edges so it doesn't collapse. Finally, add the toasted nuts and cranberries, mixing just enough to distribute them.
7. Pour the mixture into the tin, smooth the surface, fold the cling film over the top and freeze for at least 6 hours, ideally overnight, until the nougat is firm.
8. Take the nougat glacé out of the freezer 10 minutes before serving, turn it out by pulling on the cling film and cut into 6 thick slices with a knife dipped in hot water. Put any leftovers straight back in the freezer.