First of all, make sure you have the heavy cream in the freezer for a few minutes. For whipped cream, it should be cold (not frozen).

Peel and cut into a persimmon.
Coarsely chop the almonds and grill lightly in the pan for a few minutes

Start putting the egg whites until they form peaks and simultaneously heat the sugar/honey mixture in a saucepan until it reaches 121°C (large bubbles must appear all over the surface for those who do not have a thermometer)

Pour the hot syrup gently and in a thin stream over the egg whites that have started to form peaks, whisk until the mixture cools.
While the egg and syrup are beaten, start whipping the cold heavy cream to obtain a firm whipped cream.

Gently add the whipped cream to the meringue.
Stir in the toasted almonds and khaki gently as well.

Pour the nougat into a mold/molds of your choice and place in the freezer overnight.

Unmould, decorate the iced nougat with thin slices of a persimmon with a mandolin or knife, layering them all around and serve.