Beat the cream to stiff peaks and refrigerate. Beat the whites to stiff peaks, then sprinkle over the tablespoon of sugar and continue beating to a stiff, glossy meringue. Set aside with electric beaters at the ready.
Bring the remaining 1/4 cup/55 g of sugar to a boil with the water. Let it boil until the syrup forms a ball when thrown in cold water, 4 minutes (250°F/120°C/firm-ball stage on a candy thermometer). Now add the honey and bring back to the boil. Run towards the egg whites...
With the electric beaters running in the whites, slowly pour the syrup in a stream straight into the beaters or down the side of the bowl for the beaters to pick up. Continue beating until the meringue has cooled, which you can tell by feeling the bottom of the bowl. It will take 10 minutes.
Scatter the fruits and nuts over the meringues. Dump the whipped cream on top, and fold everything together gently until evenly mixed. Freeze in portion size moulds
To remove from the moulds, dip the pan in hot water to loosen, then flip onto a serving dish.
Puree 1 punnet of raspberries, 75g of icing sugar, the juice of ½ a lemon till smooth, pass through a fine sieve.
Serve the Nougat glace with fresh raspberries, raspberry sauce and garnish with mint leaves.