Small igloos of frozen nougat

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. Spread the preparation into six 220 ml half-sphere imprints, leaving 5 mm free at the edge. Depending on the amount of air incorporated, place any excess in a small cup to be frozen separately. Smooth, cover and freeze for at least 6 hours.
5. Unmold on cold plates. Melt the white chocolate and warm it; draw a 2 cm low arch on the front of each dome and two small horizontal lines on the top. Spread the coulis in a small puddle at the foot, then the dried fruits and orange dice reserved around. Return to the freezer for 15 minutes, then serve after 5 minutes of relaxation.