Cook Time 20 mins + freezing time
Caster sugar 50g
Hazelnuts, shelled 100g
Egg whites 70g (2 eggs)
Caramelised hazelnuts 100g
Almonds, whole toasted 80g
Dried cranberries 50g
Orange Zest ½
Cream 35% Fat 500g
Place the water, sugar and hazelnuts into a saucepan and heat on medium, stirring constantly.
Stir the mix to evaporate the water, onto crystallisation stage and through to caramel.
Pour the coated caramelised nuts onto a silicone mat and leave to cool.
Whisk the egg whites, boil the honey and pour onto the egg whites.
Whisk until cold and then fold in the dried fruit and nuts.
Whip the cream to form semi peaks, and fold in gently to the mix.
Set into a tray, loaf tin or mould lined with cling wrap, and freeze.
Turn out once frozen (minimum 4 hours) and cut with a sharp knife.
Serve with vanilla custard, fresh raspberries, orange segments and candied orange zest or whatever you like!