Recipe

Step 1: Preheat over to 300°F.

Step 2: To make honeyed pine nuts, in a large skillet, heat honey, butter, cinnamon and pine nuts over medium heat, stirring until pine nuts are well coated and honey mixture is bubbling. Let simmer for 2 minutes.

Step 3: Spread honeyed nut mixture in a single layer on a parchment-lined baking sheet. Bake for 10-12 minutes or until nuts are a shade darker. Let cool completely. Break up into small clumps. Set aside.

Step 4: In bowl, beat egg whites with cream of tartar until soft peaks form; beat in honey until stiff peaks form. In another bowl, whip cream with icing sugar and cinnamon until stiff. Beat in rum, lemon rind and juice, and vanilla. Stir in one-third of egg whites to lighten; fold in remaining egg whites and all but 1/2 cup honeyed pin nut mixture (save remainder for garnish). Alternatively, keep the nougat and nuts separate to spoon into layers (as shown in photo).

Step 5: Spoon or layer mixtures into 8 freezer-safe parfait glasses, holding about 1/2 cup each. Cover and freeze until firm or for up to 3 days.

Step 6: Garnish each serving with reserved honeyed nuts and drizzle of honey.