Take a mix of 150 gr. hazelnuts, almonds and pistachios, fry them lightly in a dry pan and let them cool.
Separate 3 eggs, whisk the whites. In a small pan mix 100 gr honey with 4 tbsp of Canderel 100% sucralose and 3 tbsp water and bring to the boil till 120C (use a thermometer).
Then mix this syrup with the eggwhites and fold it till cooled.
Then add 25 cl whipped cream, the nuts, 50 gr white raisins and 150 gr raspberries.
Pour into a cake mold lined with cling film. Freeze for 12 hours.
Use a stick blender to make the coulis from 150 gr raspberries, juice of 1/2 a lemon and 2 tbsp sugar
From Gourmet magazine.
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