Soak raisins in hot water for about 30 min. Drain and add alcohol (it can be done days in advance). Chop nuts and toast if desired. Add diced orange confit and mix in the macerated raisins; set aside.
Blend, pass through a sieve and chill.
In a stand mixer fitted with the whisk attachment, beat the room egg whites with cream of tartar and sugar on medium-low speed. The meringue should remain in the foamy stage until honey is cooked. Meanwhile, cook honey to 242ºF/118ºC. As soon as the honey reaches 240ºF/115ºC, increase the speed on high and carefully pour the hot honey in thin stream. Continue to beat on high for 2 min, then lower the speed and continue to beat until the meringue for about 10 min; scraping down the sides of the bowl as it goes. Transfer meringue to a large bowl and chill the mixing bowl (no need to clean it).
In the chilled mixing bowl, beat sour cream and heavy cream along with the vanilla to soft peaks.
Fold one-third of the meringue into the whipped cream. Add remaining meringue along with the nuts and fruits. Fill up silicone mold(s) and freeze for at least 12 hours. Unmold and store nougat in the freezer before serving. Slice out and serve with a ladle of raspberry coulis and garnish with fresh red fruits, crushed pistachios and mint leaves or other edible greens. Serve immediately. Frozen nougat can be kept frozen for up to 3 months. The raspberry coulis can also be stored in the freezer. Bon appétit!