Recipe courtesy of David Rosengarten
Dried Cherry Nougat Glace
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 358
- Total Fat
- 22
- Saturated Fat
- 10
- Carbohydrates
- 37
- Dietary Fiber
- 2
- Sugar
- 33
- Protein
- 3
- Cholesterol
- 54
- Sodium
- 29
- Total: 8 hr 40 min
- Prep: 8 hr 10 min
- Cook: 30 min
Ingredients
Praline with hazelnuts:
1/2 cup sugar
1/4 cup water
1 cup skinned hazelnuts
Italian meringue:
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
Directions
- 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.