Dried cherry nougat glace

Yield: 4 servings

Measure Ingredient
½ cup Sugar
¼ cup Water
1 cup Skinned hazelnuts
Italian meringue:
⅓ cup Sugar
3 tablespoons Lavender honey
¼ cup Water
3 Egg whites
1½ cup Dried cherries
¼ cup Kirsch
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.


Praline with hazel nuts:

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