Preparing the frozen nougat

1. Cook the sugar with the water, honey and glucose to 121° C (250° F), and beat into the stiffly-beaten egg whites until completely cooled.
2. Add the dried fruits and nuts, the spices and the praline. Fold in the whipped cream.
3. Place into a triangular terrine (50 cm/20" long and 8 cm/3" high). Place in the freezer until set.

Preparing the sesame-allspice “cigarette paste”'

1. Mix the softened butter with the sugar and the egg whites, add the flour, vanilla and quatre-épices.
2. Place on a silicone pan liner using a triangular template, and sprinkle with sesame seeds and allspice; sprinkle a little saffron on each point.
3. Bake in a 170° C (325° F) oven.

Making the lemon honey sauce

1. Bring to a boil 100 g (6 tbsp.) honey with 1 Tahitian vanilla bean, split and scraped.
2. Add 100 g (6 tbsp.)  lemon juice and 40 g (1 1/2 oz.) diced candied orange peel.

Presentation

1. Unmold the nougat and slice. Place each slice on a plate and garnish with unsweetened whipped cream flavored with coffee.
2. Place three triangles of the sesame-allspice cigarette paste alongside.
3. Drizzle with the lemon honey sauce and sprinkle with crushed pistachios.
4. Decorate as desired.

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An original recipe from François Raimbault, L'Oasis, La Napoule, France