Mousse of Honey and Fruits (Glace Nougat)

Mousse

1

Beat the egg whites until stiff peaks form

In a pan, mix the almonds with honey and water

Bring to a boil over medium heat, stirring constantly, until it reaches the soft-ball stage (when a small amount dropped into cold water forms a ball that can be molded)

2

Pour the warm mixture over the egg whites and continue beating until cooled and stiff peaks form

Add all the fruits and mix gently

3

Beat the heavy cream until stiff peaks form

Add it to the previous mixture and stir carefully until smooth

Add Kirsh and stir

Place the ring on a turned-over pan and fill with mousse

Refrigerate for at least six hours

Coulis

Beat well the strawberry, raspberry, and almonds in a blender

Transfer to a pan and bring to a boil over medium heat

Simmer for one more minute

Remove from heat, let cool slightly, and strain through a sieve

Serve with mousse.