Ingredients
375 g heavy Cream or crème fraîche
4 egg whites
55 g Sugar + 1 tablespoon for the whites
2 tablespoons Water
2 tablespoons Honey or maple syrup
100 g chopped, toasted Almonds
150 g assorted chopped dried and candied Fruit
Method
- Beat the cream to stiff peaks and refrigerate.
- Beat the whites to stiff peaks, then sprinkle over the tablespoon of sugar and continue beating to a stiff, glossy meringue.
- Set aside with electric beaters at the ready.
- Bring the remaining 1/4 cup/55 g of sugar to a boil with the water.
- Let it boil until the syrup forms a ball when thrown in cold water, about 4 minutes (250°F/120°C/firm-ball stage on a candy thermometer).
- Now add the honey and bring back to the boil.
- Run towards the egg whites...
- With the electric beaters running in the whites, slowly pour the syrup in a stream straight into the beaters or down the side of the bowl for the beaters to pick up.
- Continue beating until the meringue has cooled, which you can tell by feeling the bottom of the bowl.
- It will take about 10 minutes.
- Scatter the fruits and nuts over the meringues.
- Dump the whipped cream on top, and fold everything together gently until evenly mixed.
- Freeze in a cake- or loaf-pan.
- To unmould, dip the pan in hot water to loosen, then flip onto a serving dish.
- Serve with raspberry or other fruit coulis.
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