Difficulty: Medium (3/5)
Sort through, wash, hull, and carefully dry the fruits. Cut the strawberries and raspberries into strips, and halve the blueberries.
Prepare the nougatine: Roughly chop the almonds. In a saucepan, bring the cream, 3 tablespoons of water, and sugar to a boil. Cook over high heat until caramelized, then remove from heat. Stir in the almonds, pour the mixture onto an oiled surface, and spread lightly. Let cool completely. Break into small pieces, then blend two-thirds into a fine powder.
Make the Italian meringue: Whip the egg whites with a pinch of sugar to stiff peaks. Meanwhile, cook the remaining 60 g sugar to the large ball stage (118-120°C)—the syrup will form a firm ball in cold water. Drizzle the hot syrup over the whites while whisking continuously. Continue until the meringue is glossy, smooth, and cooled.
Whip the 30 cl fluid cream to soft peaks. Gently fold in the whipped cream to the meringue with a spatula, followed by the nougatine powder and chunks, then the prepared fruits.
Line a cake mold with plastic wrap. Spread the mixture evenly into the mold.
Freeze for 12 hours.
Unmold the frozen nougat, slice, and serve with raspberry coulis.
