Yield: 4 servings
|1 cup||Skinned hazelnuts|
|3 tablespoons||Lavender honey|
|1½ cup||Dried cherries|
|2 cups||Heavy cream|
To make the praline, combine the sugar and water in a sauce pan and cook mixture, strring and washing down any sugar crystals with a brush dipped in water, until mixture is clear. Let it cook, undisturbed, until deep golden. To caramelized sugar add the hazelnuts. Stir to coat.
Oil a marble slab. Pour the mixture onto the marble, smooth it into even layer and let it cool completely. Once cooled, chop into approximately ¼- inch pieces. To make the Italian meringue, combine in a pan the sugar, lavender honey,
and the water. Cook it following same procedure as for praline, until a candy thermometer registers hard ball stage 248 degrees.
Beat 3 egg whites to soft peaks. With machine running add, in a stream, the cooked sugar syrup. Beat until completely cool.
Macerate 1½ cups dried cherries in ¼ cup kirsch for 30 minutes.
Then drain over a bowl
Whip 2 cups heavy cream.
Fold half the praline, half the drained cherries and half the whipped cream into the meringue. Then do it again. Transfer to an 8 cup terrine, lined with plastic wrap. Cover mold with plastic wrap and freeze overnight. Unmold, remove the plastic wrap, and slice.
Yield 10 to 12 servings.
TASTE SHOW #TS4873
Praline with hazel nuts: