Dried Cherry Nougat Glace

• 1/2 cup sugar
• 1/4 cup water
• 1 cup skinned hazelnuts
• 1/3 cup sugar
• 3 tablespoons lavender honey
• 1/4 cup water
• 3 egg whites
• 1 1/2 cups dried cherries
• 1/4 cup kirsch
• 2 cups heavy cream

1. To make the praline, combine the sugar and water in a sauce pan and cook mixture, stirring and washing down any sugar crystals with a brush dipped in water, until mixture is clear.
2. Let it cook, undisturbed, until deep golden.
3. To caramelized sugar add the hazelnuts.
4. Stir to coat.
5. Oil a marble slab.
6. Pour the mixture onto the marble, smooth it into even layer and let it cool completely.
7. Once cooled, chop into approximately 1/4- inch pieces.
8. To make the Italian meringue, combine in a pan the sugar, lavender honey, and the water.
9. Cook it following same procedure as for praline, until a candy thermometer registers hard ball stage 248 degrees.
10. Beat 3 egg whites to soft peaks.
11. With machine running add, in a stream, the cooked sugar syrup.
12. Beat until completely cool.
13. Macerate 1 1/2 cups dried cherries in 1/4 cup kirsch for 30 minutes.
14. Then drain over a bowl Whip 2 cups heavy cream.
15. Fold half the praline, half the drained cherries and half the whipped cream into the meringue.
16. Then do it again.
17. Transfer to an 8 cup terrine, lined with plastic wrap.
18. Cover mold with plastic wrap and freeze overnight.
19. Unmold, remove the plastic wrap, and slice.

sugar, water, hazelnuts, sugar, lavender honey, water, egg whites, cherries, heavy cream

Taken from www.foodnetwork.com/recipes/dried-cherry-nougat-glace-recipe.html (may not work)