Difficulty:[usr 3]
Sort, wash, hull the fruits and dry them carefully. Cut the strawberries and raspberries into strips and the blueberries in half.
Make the nougatine:chop the almonds. In a saucepan, bring the cream, 3 tablespoons of water and sugar to a boil. Cook over high heat until caramelized, then remove from heat. Throw the almonds into the hot caramel, pour the nougatine obtained on an oiled surface and spread it lightly. Let cool. Break it into small pieces then reduce two-thirds to a powder in the blender.
In a bowl, whip the egg whites to stiff peaks with a pinch of sugar. Cook the sugar to a large ball (118-120°C) - which is a cooking stage at the end of which the syrup forms a small firm ball when poured into cold water - then drizzle it over the whites without ceasing to whip. Continue whisking until the whites are very smooth, glossy and cool.
Whip the whipped cream. Using a spatula, mix the whipped cream and the meringue, add the nougatine powder and in pieces, then the pieces of fruit.
Line a cake tin with cling film. Spread the preparation on it.
Reserve for 12 hours in the freezer.
Unmold the nougat, slice and serve with the coulis.
