Honey nougat ice cream cones

1.Place the chopped fruit in a ceramic bowl, add the Cointreau and set aside to soak.

2.Beat the cream with hand-held beaters until soft peaks form then refrigerate until required.

3.In the bowl of a stand mixer, whisk the egg whites until they reach the ‘soft peak’ stage. In a small saucepan over medium heat, heat the honey until it reaches 120°C on a food thermometer. With the mixer motor running slowly, pour in the hot honey and continue to mix until the mixture becomes firm.

4.Mix in the soaked fruit, crushed amaretti and finely chopped pistachios then remove bowl from mixer and fold in the whipped cream until everything is well combined. Pour into a freezer-proof container and freeze overnight or until set.

5.To prepare the cones, melt the white chocolate in a bowl set over a saucepan of simmering water (or in short bursts in the microwave). Dip the opening of each cone into the melted chocolate to a depth of around 2cm then roll it in the chopped pistachios to coat. Stand each cone in a glass until set (if the weather is warm, refrigerate them to set).

6.To serve, scoop large spoonfuls of the boozy frozen honey cream onto your nutty ice cream cones and devour immediately.