Frozen Nougat Terrine with Large Red Hearts

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. Line the terrine. Spread a third of the nougat at the bottom and freeze for 30 minutes. Soften the sorbet in the refrigerator and place three large 100 ml strips side by side along the length, with narrow spaces. The sorbet strips occupy only the middle in height, about 2 to 2.5 cm; they remain separated and surrounded by white nougat. They must not go from the bottom to the top.
5. Fill the spaces and top with the rest of nougat; stop 1 cm below the edge and reserve the surplus in ramequin in the freezer. Freeze 6 hours.
6. Unmold and return. Use the back of a warmed spoon to make a very shallow groove, 2 cm wide, along the length. Pour in 30 to 40 g coulis just before serving. Serve the remaining coulis and dried fruits reserved separately.
7. Cut into eight slices with a warm knife wiped; do not add decoration in height.