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Ingredientes
- 1/2 c. Sugar
- 1/4 c. Water
- 1 c. Skinned hazelnuts
- 1/3 c. Sugar
- 3 Tbsp. Lavender honey
- 1/4 c. Water
- 3 x Egg whites
- 1 1/2 c. Dry cherries
- 1/4 c. Kirsch
- 2 c. Heavy cream
Direcciones
- To make the praline, combine the sugar and water in a sauce pan and cook mix, strring and washing down any sugar crystals with a brush dipped in water, till mix is clear. Let it cook, undisturbed, till deep golden brown.
- To caramelized sugar add in the hazelnuts. Stir to coat.
- Oil a marble slab. Pour the mix onto the marble, smooth it into even layer and let it cold completely. Once cooled, chop into approximately 1/4- inch pcs.
- To make the Italian meringue, combine in a pan the sugar, lavender honey, and the water. Cook it following same procedure as for praline, till a candy thermometer registers hard ball stage 248 degrees.
- Beat 3 egg whites to soft peaks. With machine running add in, in a stream, the cooked sugar syrup. Beat till completely cold.
- Macerate 1 1/2 c. dry cherries in 1/4 c. kirsch for 30 min. Then drain over a bowl
- Whip 2 c. heavy cream.
- Fold half the praline, half the liquid removed cherries and half the whipped cream into the meringue. Then do it again. Transfer to an 8 c. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 10 servings | |
| Calories 205 | |
| Calories from Fat 105 | 51% |
| Total Fat 12.13g | 15% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 10mg | 0% |
| Potassium 97mg | 3% |
| Total Carbs 21.27g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 19.35g | 13% |
| Protein 1.48g | 2% |
