Ingredients
50g honey
30g sugar
50g water
60g eggs
85g granulated nougat
20g pistachios, crushed
80ml crème de nougat
20ml hazelnuts, crushed
300g cream

Method

Mix the honey, sugar and water, boil them until temperature reaches 121˚C and mix with egg whites (as in an Italian meringue).

Mix all the remaining ingredients. Whip the cream until soft and then fold in the cream.

Serve with a compote of summer garden fruits.

Mario Schembri is an Executive chef & general manager, Ta’ Frenċ Restaurant, Xagħra, Gozo.

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