Nougat

For the Crocanté: lightly oil a baking dish

In a saucepan, mix together 1/2 cup of sugar (90g) and 3 tablespoons of water

Bring to a boil, stirring occasionally, until the sugar dissolves

Brush the sides of the saucepan with a wet brush to prevent caramel from forming

Bring to a golden brown, then remove from heat

Add in almonds, toasted, whole or sliced, and stir well

Add in hazelnuts, toasted, and stir until coated

Remove from heat and let cool

Once cooled, break into pieces with a knife or spatula

For the Nougat: leave candied fruits to soak in liqueur for 30 minutes

In a saucepan, combine sugar, honey, and water

Bring to a boil over high heat, stirring occasionally, until a caramel forms

Add in orange juice and bring to a firm ball stage

Test by dropping a small amount of the mixture into cold water

If it holds its shape, it is ready

Meanwhile, whip egg whites until stiff peaks form

Gradually add warm caramel mixture, whipping continuously

Continue whipping for 10-15 minutes or until mixture reaches room temperature

Add in heavy cream and divide the mixture in half

Scoop out candied fruits and remove excess liquid with paper towels

Mix with one half of the meringue

Mix crocanté with the other half of the meringue

Place both parts together in a 13.5 x 28.5 cm English muffin tin lined with plastic wrap

Cover with plastic wrap and refrigerate for 12 hours or up to 3 days.

For the Raspberry Coulis: blend all ingredients in a blender, then strain through a fine-mesh sieve and place in an airtight container

Refrigerate until chilled

Unmold the nougat and serve with raspberry coulis

Calories per serving: 398