For that special romancatic occassion..
Combine glace fruit confit and marinade in Grand Mariner.
Place in fridge.
Make caramel with sugar and lime zest and juice and take to 152°C.
Pour caramel over toasted nuts on an oiled hot surface.
When cold grind in food processor until chunky.
Combine sugar, glucose and honey in pot and heat to 121°C.
Whip egg whites till hard and slowly add hot sugar mix and whip meringue till cold.
Fold in semi whipped cream with nougatine glacé and fruit confit which has been marinating in the Grand Mariner.
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