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
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 122 (34%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 32.6mg||10 %|
|Sodium 107.8mg||4 %|
|Potassium 212.7mg||6 %|
|Total Carbohydrate 55.5g||16 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 54.3g|
|Protein 8.3g||12 %|
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Calories per serving: 363
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