Nougat glace with raspberry coulis

Soak the raisins in hot water 30 minutes, strain, and macerate in Grand Marnier or Cointreau.

Dice the dried apricot and chop the almonds and pistachios.

Start whipping room-temperature egg whites with a few drops of lemon juice and a tiny bit of sugar on medium-low speed; the bowl and whites must be free of fat, yolk or flour.

Cook the honey to 117 degrees Celsius (240); without a thermometer, boil it about five minutes. Undercooked, the nougat is too soft.

When the honey has boiled five minutes, increase the mixer speed and pour in the honey, as for an Italian meringue, until firm.

Transfer the meringue to a clean container and, in the same bowl, whip the heavy cream and sour cream.

Mix a handful of the meringue into the whipped cream, then combine the whole with the rest of the meringue.

Mix in the dried fruits, nuts and macerated raisins, fill a silicone mold and freeze until it can be unmolded.

For the coulis, combine fresh raspberries, powdered sugar to taste and a dash of limoncello, then strain.