Cook the first three ingredients together at 160°C.
Start cooking the honey when the caramel is at 130°C. Cook the honey at 120°C.
Add the cooked sugar to the previously whipped egg whites.
At 60 °, remove the whisk and put down the sheet. Add almonds and pistachios, Sourcherry HG and blackberry HG, cocoa butter and frame.
Put on the sheet.