Iced chocolate nougat, puffed quinoa and pistachio

Directions

• Melt the chocolate in a bain-marie. Book.
• In another saucepan pour the honey and bring it to a boil.
• Clarify the eggs and beat the whites until stiff with a pinch of salt. When the whites are well mounted, pour in the boiling honey in a thin stream and continue beating until cooling.
• Add the egg yolks to the melted chocolate and whisk. Add a spoonful of egg whites to the chocolate and mix vigorously to loosen the dough. Add the rest of the whites and gently incorporate.
• Beat the liquid cream to obtain a whipped cream and gently incorporate it into the previous mixture.
• Add half the pistachios and the puffed quinoa and mix.
• Pour into a cake mold (or small cake molds), smooth out well and set aside in the freezer for at least 12 hours.
• Take the frozen nougat out of the freezer 10 minutes before tasting. Unmould and sprinkle with the rest of the pistachios.