Dried Cherry Nougat Glace Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Sugar,
1/4 cup: Water,
1 cup: Skinned hazelnuts,
Italian meringue:,
1/3 cup: Sugar,
3 tbsp: Lavender honey,
1/4 cup: Water,
3: Egg whites,
1 1/2 cup: Dried cherries,
1/4 cup: Kirsch,
2 cup: Heavy cream,
Directions:
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 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.
Yield 10 to 12 servings.
TASTE SHOW #TS4873
Praline with hazel nuts:
Source from luhu.jp
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 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.
Yield 10 to 12 servings.
TASTE SHOW #TS4873
Praline with hazel nuts:
Source from luhu.jp
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