1 - Caramelize the almonds, hazelnuts and sugar
2 – Whip the cream with glucose and add Grand Marnier at the end
3 – The meringue; beat the egg whites and add the honey
4 - Mix the whipped cream and the meringue together and place in individual moulds
5 - Place the nougat on a plate and place the macerated fruit on top.
- 50g dark and golden raisins
- Cover with Grand Marnier & orange zest
Refrigerate before eating or prepare just prior to serving?
Discover the 13 Desserts of Provence by Armand Arnal!