1 Preheat the oven to 230 °C (th 7/8). Soak the grapes in a bowl of warm water. Mix the walnuts with honey, spread on the oiled baking sheet and Bake 5 minutes to caramelize. Leave to cool.
2 Cut the candied fruit into small cubes. Whip the cream (very cold) into a firm whipped cream, incorporating the icing sugar. Whisk the egg whites until stiff, mix them gently with the whipped cream.
3 Drain the raisins, add half of them to the cream, along with the candied fruit, caramelized nuts and honey. Pour into a cake tin (preferably silicone) and place in the freezer for at least 6 hours.
4 Unmould the nougat, sprinkle it with the rest of the grapes and the crushed pistachios.
waiting time 6 hours