Nougat glacé à l’orange

• 3½ oz (100 g) granulated sugar
• 7 oz (200

Melt the sugar, honey and glucose in a saucepan. Whisk the egg whites until stiff and pour the melted sugar mixture over them. Mix carefully together. Allow to cool.

Add the whipped cream to the cooled mixture along with the marmalade, nougat and liqueur.

Put into a mould and leave to set in the freezer for about 12 hours.