For people
Recipe duration
Preparation : 30minIngredients
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-1-
In a frying pan, roast the almonds, pistachios, pine nuts and cashew nuts. Add the brown sugar to form a golden caramel.
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-2-
Place on lightly oiled greaseproof paper. Set aside
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-3-
Bring the honey to the boil. Separate the egg whites from the yolks. Whisk the egg whites until stiff and when they begin to foam, gradually add the boiling honey while continuing to whisk. The mixture should be smooth and shiny like a bird's beak.
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-4-
Whip the cream until stiff and add the egg yolks. Mix gently.
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-5-
Blend the caramelised oilseeds to obtain praline. Stir ¾ into the mixture and keep the rest for decoration.
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-6-
Add the goji berries and whole pistachios. Pour into a cake tin and freeze for several hours.
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-7-
When unmoulded, sprinkle with the remaining praline and a few pistachios. Enjoy with warm raspberries.
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