Heat a frying pan. Sauté the almonds and pistachios for a few minutes without toasting them. Pour 20 gr. sugar to caramelize them. Then add the candied fruit. To book.

Beating egg whites.

In a saucepan, heat the honey, glucose and sugar to 120 ° C.

Gradually pour the mixture into the snow whites while you continue to whip them up. You will get a shiny meringue. To book.

Be careful not to touch the bowl or whisks, and if you do, soak them in boiling water and wash them off quickly so the caramel doesn't stick.

Whip the cream into whipped cream then gently fold into the meringue. Add the candied fruit, almonds and pistachios.

Place in a silicone log mold. If it is a metal mold, cover with cling film beforehand to facilitate demolding.

Place in the freezer until the ice sets. 12h approximately.

Cover the raspberries with the water and sugar to reduce to a puree.

Pass through a sieve to remove the seeds.

Place in the refrigerator.