Recipe: Frozen Nougat with Praline and Ginger

1 Weigh all ingredients.

2 Line your loaf pan entirely with plastic wrap.

3 Cut candied ginger into dice and mix it with chopped praline, keep chilled.

4 In a mixer put the cold cream with half the sugar and whip until stiff.

5 Place the gelatin in cold water.

6 Pour your egg yolks, lime zest, orange blossom water, and remaining sugar into a bowl, mix everything with a whisk and refrigerate.

7 Pour the egg whites into the mixer and whip until stiff peaks form slowly, at the same time heat the honey gently in a small saucepan and add the gelatin, pour the syrup slowly onto the egg whites, let beat for 5 minutes until they are firm then fold in the gelatin.

8 Remove all your preparations from the fridge.

9 Mix all the already prepared ingredients in a large bowl and mix well with a spatula so that you have a smooth and creamy mixture, then pour everything into the mold and place in the freezer for 2 hours.
Lemon Thyme Tile:

10 Put the butter and icing sugar in a bowl, whiten with a whisk, add the vanilla extract then the egg white little by little so that you have a smooth mixture, then incorporate the flour, the mixture should be glossy.

11 Add the lemon thyme sprigs with leaves removed and mix.

12 On a baking sheet, install parchment paper or a silpat with melted butter. Then draw regular and not too thick circles with the back of a spoon and bake in a preheated oven at 180°C (th 6) for 6 to 8 minutes.
Basil Foam:

13 In a saucepan pour cream, milk, sugar and zests