1/4 cup (60 ml) dried cranberries

1/2 cup (125 ml) boiling water

1 teaspoon (5 ml) gelatin

1/2 cup (125 ml) 35% cream

1 250-g container cream cheese

1/4 cup (60 ml) shelled unsalted pistachios

1 store-bought pound cake, sliced and broiled

1/4 cup (60 ml) apple blossom honey

Line a 20 x 10-cm (8 x 4-inch) loaf pan with plastic wrap, allowing the plastic to hang over the sides.

In a bowl, soak the cranberries in hot water for 10 minutes. Drain and set aside.

Pour the cream into a bowl and sprinkle with the gelatin. Let bloom for 5 minutes. Heat in the microwave oven until the gelatin melts, about 1 minute.

In the food processor, pulse the cheese for 15 seconds. Add the hot cream and process until smooth.

In a bowl, combine the cheese mixture, cranberries and pistachios. Pour into the loaf pan. Cover and refrigerate for at least 4 hours or overnight.

Using the plastic wrap, lift the nougat out of the pan and cut into 2.5-cm (1-inch) slices. Place one slice on each plate. Drizzle with honey and serve with broiled pound cake triangles.

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