Kiwi Nougat Gelato with Kiwi Sauce

Preheat the oven to 350°F (180°C)

Line an 11cm x 23cm refractory mold with plastic wrap, leaving a border for easy removal. Reserve

In a small baking dish, spread the almond meal and toast lightly in the preheated oven, stirring occasionally (about 4 minutes)

Let cool

In a small bowl, combine the orange juice, crystallized fruit, and black raisins

Let sit

Leave to macerate

In a stand mixer, whip the heavy cream until stiff peaks form. Reserve

In a small saucepan over low heat, cook the honey with half of the agar agar powder, stirring constantly, until the agar agar dissolves completely

Simmer for 1 minute

In a stand mixer, beat the egg whites until stiff peaks form

Add the remaining agar agar powder and continue beating until firm peaks form

Slowly add the warm honey mixture while beating continuously, until the mixture cools and firms up (about 5 minutes)

Stop the mixer

Add the whipped cream and mix delicately with a spatula

Add the almond meal and fruit

Transfer to the reserved mold

Cover with plastic wrap and freeze until firm (about 5 hours)

Prepare the kiwi sauce: in a food processor, blend the ingredients until smooth

Remove the gelato from the freezer and unmold onto a plate

Serve with the kiwi sauce

Calories per serving: 168