Preparation time: Under 30 minutes
Cooking time: Under 10 minutes
Freezing time: 12 hours

1. place the almonds on a baking sheet and toast them until they are lightly browned;
2. prepare the syrup in a saucepan: cook the sugar in the water at a full boil for 4 minutes; the syrup is ready when a drop of it placed into very cold water forms a ball; add the honey, wait until it begins to boil again and remove from the heat; 
3. beat the egg whites to stiff peaks with 1 tbsp. sugar; when stiff, gradually whisk in the hot syrup; continue beating for 10 minutes until cooled; 
4. whip the cream; when it forms peaks, gently fold it into the egg whites with the almonds;
5. transfer the mixture to a greased loaf pan and freeze for 12 hours; 
6. just before serving, dip the pan into hot water and unmold; slice and serve. 

Variations and presentation

1. add candied fruit soaked in eau-de-vie; serve with a fruit coulis;
2. serve with a light honey sauce: 80 ml (1/3 cup) honey dissolved in 185 ml (3/4 cup) boiling water; cool to room temperature; flavor with orange flower water... delicious! 
3. top with crème anglaise flavored with nutmeg;
4. garnish the plate with fresh fruit: strawberries, sliced kiwi and starfruit, even a mango purée.