INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 296
Calories From Fat: 139
Total Fat: 16.1g
Cholesterol: 32.7mg
Sodium: 29.2mg
Potassium: 112.9mg
Carbohydrates: 37.3g
Fiber: 2.3g
Sugar: 17.2g
Protein: 3.9g