| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | Italian | Taste, Tvfn | 10 | Servings |
INGREDIENTS
| 1/2 | c | Sugar |
| 1/4 | c | Water |
| 1 | c | Skinned hazelnuts |
| 1/3 | c | Sugar |
| 3 | tb | Lavender honey |
| 1/4 | c | Water |
| 3 | Egg whites | |
| 1 1/2 | c | Dried cherries |
| 1/4 | c | Kirsch |
| 2 | c | Heavy cream |
INSTRUCTIONS
PRALINE WITH HAZEL NUTS ITALIAN MERINGUE 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. Recipe by: TVFN - Taste - Show # 4873 Posted to EAT-L Digest by Bob & Carole Walberg <walbergr@MB.SYMPATICO.CA> on Dec 1, 1997
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