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1
Put the juice and star anise in a saucepan and bring to a boil over medium heat.
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2
Add the cranberries and reduce the heat to low.
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3
Poach gently until the cranberries are tender, but dont let them burst.
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4
Chill, in the poaching liquid, before serving.
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5
Heat the oven to 350F or 325F on convection.
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6
Spread the pistachios and almonds out on a baking sheet and bake until the nuts are hot but not browned or toasted, about 7 minutes.
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7
Meanwhile, put the sugar in a saucepan and mix with enough water to make a texture like wet sand.
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8
Cook over medium-high heat to 285F.
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9
Add the hot nuts and stir until the sugar turns white.
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10
Scrape out onto a Silpat and let cool completely.
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11
Reserve about 2 tablespoons of the nuts for garnish.
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12
Break up the remaining nuts with your hands and put in a food processor.
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13
Pulse to coarsely chop the nuts.
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14
Put the dried cranberries and Chambord in a glass bowl and microwave for 30 seconds or bring to a simmer in a small saucepan.
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15
Let cool completely.
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16
Drain well, reserving the Chambord.
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17
Chop the cranberries.
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18
Sprinkle the gelatin over the surface of the Chambord.
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19
Put the egg whites and a pinch of cream of tartar in the bowl of a standing mixer fitted with the whisk.
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20
Start beating the whites at medium speed while you cook the honey.
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21
Put the honey in a large saucepan.
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22
Cook over medium-high heat to 250F.
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23
Microwave the gelatin and Chambord for 30 seconds or heat gently in a small saucepan until melted.
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24
With the mixer still at medium speed (the egg whites should be holding whip marks, like whipped cream, at this point), pour the honey in a steady stream into the whites, avoiding the whisk and the sides of the bowl.
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25
Add the gelatin.
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26
Turn the speed to high and beat the whites until the sides of the bowl feel cool.
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27
In a separate bowl, whip the cream to stiff peaks.
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28
Fold the egg white mixture into the cream, then fold in the chopped nuts and macerated cranberries.
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29
Fill a pastry bag and pipe into twelve Flexipan savarin molds (2 3/4 inches).
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30
Level off the tops.
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31
Cover with parchment or plastic wrap and freeze overnight.
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32
Alternatively, you could spread the mixture in a 9 x 12-inch rimmed baking sheet lined with a Silpat or parchment and cut squares when youre ready to serve the dessert.
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33
Unmold the frozen nougats and place one on top of a tuile on a dessert plate.
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34
Garnish with a spoonful of the poached cranberries, some of the poaching liquid, and the reserved nuts.
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35
Repeat for each serving.
