Frozen Nougat Bento with Dried Fruit

Preparation

1. 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.
2. 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.
3. 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.
4. Pour into a waterproof 18 x 24 x 4 cm frame, or into a rectangular dish of the same size with paper protruding widely. Smooth on 2 to 3 cm depending on the amount of air incorporated without compressing the foam. Cover and freeze for 6 hours.
5. Unmould and then cut the frozen rectangle into two 9 cm strips and three 8 cm strips, for six 8 x 9 cm portions. Place portions in a cold dish with a space between them. Over three portions, place a thin diagonal of coulis; over the other three, spread the dried fruits and orange dice reserved on a single edge. Serve the remaining coulis after 5 to 8 minutes of tempering.