INGREDIENTS

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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