Caramelised nuts

Roast the almonds and hazelnuts in an oven at 160 degrees for 15 minutes
Place the water and sugar in a saucepan and begin to heat. Continue heating until the sugar starts to colour
As soon as the sugar begins to colour slightly, turn off the heat and add all the nuts.
Stir vigorously until the sugar crystalises around the nuts. Return to the heat and continue to cook until the crystalised sugar starts to caramelise
Turn out onto a silpat mat or baking parchment and allow to cool completely at room temperature
Once cool, crush the nuts into small pieces, being careful to not turn them into a powder

Raspberry sauce

No heating is required for this sauce - this allows for as fresh a flavour as possible, which would be lost through adding heat
Place all ingredients into a bowl and mix well
Cover with cling film and place in the fridge for a couple of hours
Now the raspberries have released their juices, give the mix a light blend and pass through a fine sieve

Nougat glacé

Place the caster sugar, honey and water into a pan and place on a low heat
Place egg whites into the bowl of a stand mixer with the whisk attachment
Soak gelatine in iced water
Mix together the candied orange, glacé cherries and crushed caramelised nuts
Increase the heat on the honey and sugar mix and continue to heat to 136˚c
Remove from the heat and start whisking the egg whites at full speed. Slowly add the sugar honey syrup whilst the mix is still hot, then add in the soaked gelatine and continue whisking until you have firm peaks
Fold in the fruit and nut mix
Semi whip the cream and fold into the meringue mix
Pipe mix into greased ring moulds and freeze