Рецепт Dried Cherry Nougat Glace

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0 голосов | 959 визитов
Порций: 10

Ингредиенты

Cost per serving $1.29 view details

Инструкции

  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.

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%
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