Glace Nougat with Pomegranate Coulis

The glace nougat:

In the evening, let the fruits and raisins marinate

On the day of preparation, dissolve the gelatin in warm water and melt the honey to form balls. Reserve

Beat the egg whites until frothy

Add the honey, gelatin, and beat until cooled

Then add the whipped cream (chantilly) and mix without beating

Finally, add the crystallized fruits, raisins, and almonds

Pour into a freezer for 6 hours

Serve with pomegranate coulis (coulis de damasco)

The pomegranate coulis:

Wash the pomegranate seeds

Place them in a pot, along with the remaining ingredients, and cook for 20 minutes

Then blend the mixture in a blender and strain through a sieve

Serve cold with glace nougat.