Fruit Sorbet with Fruit Coulis (Nougat with Fruit Coulis)

Beat all the coulis ingredients in a blender until they form a smooth liquid

Place the mixture in a small saucepan and bring to a boil over medium heat

Let it simmer for 1 minute

Test by running your finger along the back of a spoon: if it forms a path, it's ready

Remove from heat and let cool slightly

Strain the coulis through a sieve and reserve

Prepare the sorbet: Beat the heavy cream until stiff peaks form

Refrigerate and reserve

Combine the sugar, water, and honey in a saucepan and bring to a boil over medium heat

Stir only to dissolve the sugar and let simmer for 5 minutes or until it reaches thread stage

While the coulis is simmering, beat the egg whites in an electric mixer until they form snow-like peaks

Drizzle the warm coulis over the egg whites and continue beating with the mixer for 3 minutes or until the mixture cools

Gently mix the reserved heavy cream with the egg whites and crystallized fruits

Freeze for at least 3 hours

When serving, remove the sorbet from the freezer, use a cookie cutter to cut out scoops, and fill with spoonfuls of the sorbet

Press firmly to fill all space

Serve with a small bowl of strawberry coulis in the center of a dessert plate, and garnish with strawberries and a mint leaf

Serves 4

431 calories per serving

Note: You can substitute crystallized fruits with 100 g of almonds and nuts.