The Italian meringue : Put the sugar and the water in a pot, and bring to a boil. Put your thermometer in it and wait until the syrup reaches 240°F (115°C).
While the syrup reaches its temperature, start whisking the egg whites : they have to be foamy. Once the syrup reaches 240°F, pour it in a thin stream on the egg whites while whisking.
Then, whisk at high speed, until the bowl gets cold again (it can take around 10 minutes).
Chop almonds + hazelnuts + pistachios.
Whisk the cream to form whipped cream.
Mix the whipped cream and the Italian meringue carefully.
Add honey + dried fruits + almonds + hazelnuts + pistachios. Mix it all carefully.
Pour into a mold covered with plastic foil. Freeze for 4 hours.
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