Frozen Nougat with a Red-Berry Coulis Centre

Preparation

1. Line a small ramekin or a 6 cm diameter mould with cling film. Pour in 80 g coulis to a depth of about 2.5 cm. Freeze at least 3 hours; keep the remaining 70 g at room temperature for service.
2. Roast almonds and pistachios for 8 minutes at 150 °C. Melt 30 g of sugar in a small skillet until browned, add dried fruits and pour over baking paper. Cool and then crush.
3. Put white, honey and 30 g of sugar in a bowl on a mild bain-marie. Whisk up to 71 °C, checking with a thermometer, then remove from the bath and beat until cooled and firm.
4. Reserve a tablespoon of crushed dried fruit and some orange diced for finishing. Whisk the cold cream in soft Chantilly. Stir in the refrigerator meringue, then add the rest of the dried fruits and candied orange.
5. Line a 14 cm silicone half-sphere mould, with a measured capacity close to 1.4 liters, or a low bowl of the same capacity. Pour half of the nougat, place the unmolded insert and rid of the film in the center, then cover with the rest of the nougat. The insert should be surrounded by at least 2 cm of preparation on all sides.
6. Cover and freeze for at least 6 hours. Unmould, remove the film, sprinkle with dried fruits and reserved orange diced. Leave at room temperature for 8 minutes, then cut a slice to reveal the red centre and serve the remaining coulis alongside.