Remove the rind from the blue cheese, sprinkle with powdered sugar and mix with the Williams pear until smooth.
Fold in the roasted hazelnuts, pistachios and almond kernels uncrushed. Then roll out the cheese mixture between 2 sheets of plastic wrap on about 1, 5 cm of cornstarch, place on a baking sheet and put in the freezer.
Caramelize the sugar, extinguish with the red wine and cook. Add the berries and bring to a boil. Whisk in the maizena (cornstarch) mixed with a little red wine, continue to boil for 1 minute and then refrigerate.
Cut the nougat into long sticks with an electric knife (if available). Place the nougat sticks on the berry grits and garnish with the mint.
Our tip: Use your favorite red wine for cooking!
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