Icy Nougat Treat (Print Version)

# Ingredients:

01 - 20cl heavy whipping cream (30% fat).
02 - 2 eggs.
03 - 100g acacia honey.
04 - 25g hazelnut paste.
05 - 45g roasted almonds.
06 - 45g toasted pistachios.
07 - 2g orange zest (optional).
08 - 45g dried apricots.

# Instructions:

01 - Chop up all the dried fruits into small pieces. If needed, roast the almonds and pistachios in the oven at 180°C for about 10 minutes.
02 - Separate the whites from the yolks into two bowls. Whisk the yolks and set aside. Beat the whites until stiff peaks form.
03 - Heat the honey up to 117°C. Slowly pour it over the egg whites, whisking as you go, until you’ve got a smooth meringue.
04 - Carefully fold the meringue into the yolks. Whip the cream into soft peaks and gently mix it in.
05 - Add the hazelnut paste, dried fruits, and zest. Pour the mixture into a log-shaped mold and freeze for at least 12 hours.
06 - Take the dessert out of the mold about 5 minutes before serving. Sprinkle some extra nuts on top for decoration.

# Notes:

01 - Make it at least 12 hours ahead of time.
02 - It keeps well in the freezer for several days.

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