Recipe: Frozen nougat with praline and ginger

1 Weigh all the ingredients.

2 Line your loaf mold entirely with plastic wrap.

3 Cut the candied ginger into dice and mix it with the chopped praline. Keep chilled.

4 In a mixer, put the cold cream with half the sugar and whip into chantilly cream.

5 Put the gelatin in cold water.

6 Pour your egg yolks, lemon zests, orange blossom water and the rest of the sugar into a bowl. Mix everything together with a whisk and refrigerate.

7 Pour the egg whites into the mixer and whip them into peaks gently. At the same time, heat the honey gently in a small saucepan and add the gelatin. Pour the syrup slowly over the egg whites without stopping the mixer, let beat for 5 minutes until firm, then fold in the gelatin.

8 Remove all your preparations from the fridge. Mix all the already prepared ingredients in a large bowl and mix well with a spatula so you have a smooth and creamy mixture. Then pour everything into the mold and place in the freezer for 2 hours.

9 Put the butter and icing sugar in a bowl, cream together with a whisk, add the vanilla extract then the egg white little by little to get a smooth mixture. Then fold in the flour, the mixture should be glossy. Add the stripped lemon thyme sprigs and mix together.

10 On a baking sheet, lay down parchment paper or a silpat with melted butter. Then draw regular, not too thick circles with the back of a spoon and bake in a preheated oven at 355°F (180 °C) (350 °F) for 6 to 8 minutes.

11 In a saucepan pour the cream, milk, sugar and lemon zests, then let simmer for 5 minutes.

12 Then blanch your basil leaves in boiling water for 30 seconds, then plunge them into ice water and drain them.

13 Squeeze them in your clean hands. Pour everything into your blender, then strain through a fine sieve.

14 Transfer this preparation into a siphon, then charge with one cartridge and refrigerate.

15 Heat the banyuls wine in a saucepan with a scraped vanilla pod, then simmer until the banyuls becomes slightly syrupy. Let cool, then pour the warm syrup over the hulled Mara des bois strawberries.