Ingredients

Make about a dozen 5 oz cups.
250 gr. Granulated sugar (1 cup + 2 Tbsp)
50 gr. sliced roasted almonds chopped a litle, mix in the almonds and heat together (1/3 cup)
12 egg yolks
150 gr. orange blossom honey (5 Tbsp)
3 tbsp water for britle
2 tbsp water for nougat
750 ml. heavy whipping cream (3 cups)
Oil for the sheet pan, smooth out evenly.

For the Britle:
Cook ½ cup sugar and 3 tbsp water, medium heat until a pale caramel, about 1 Mn.
Pour in an oiled pan and let cool down.
For the cream:
Beat the egg yolks until frothy.
Heat up the honey, the remaining sugar and 2 tbsp water. Cool down a litle and add slowly to the yolks, beating constantly, leave to cool.
Chop the britle finely.
Whip the cream until very stiff and carefully mix all the ingredients together.
Fill 5oz plastic cups with mixture and freeze.
You can use a loaf cake pan and freeze, cut slices when you need it.
Keep the nougat in the freezer until you need it. Unmold the cups or cut the slices and wait a couple of minutes before serving so it’s not too hard.
It is nice to serve it with a red berries puree sauce.

Bon Appetit!