Name: Dried Cherry Nougat Glace
Prep time: P0Y0M0DT8H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT8H40M0.000S
Yield: 10 to 12 servings
Ingredients: 1/2 cup sugar; 1/4 cup water; 1 cup skinned hazelnuts; 1/3 cup sugar; 3 tablespoons lavender honey; 1/4 cup water; 3 egg whites; 1 1/2 cups dried cherries; 1/4 cup kirsch; 2 cups heavy cream

To make the praline, combine the sugar and water in a sauce pan and cook mixture, stirring 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 1/4- 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 1 1/2 cups dried cherries in 1/4 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.

Dried Cherry Nougat Glace

Ingredients

Praline with hazelnuts:

Italian meringue:

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