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Receta Dried Cherry Nougat Glace
by Global Cookbook

Dried Cherry Nougat Glace
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  Raciónes: 10

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

  1. 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.
  2. To caramelized sugar add in the hazelnuts. Stir to coat.
  3. 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.
  4. 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.
  5. Beat 3 egg whites to soft peaks. With machine running add in, in a stream, the cooked sugar syrup. Beat till completely cold.
  6. Macerate 1 1/2 c. dry cherries in 1/4 c. kirsch for 30 min. Then drain over a bowl
  7. Whip 2 c. heavy cream.
  8. 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.
  9. Unmold, remove the plastic wrap, and slice.
  10. Yield 10 to 12 servings.