Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Sugar
1/4 c Water
1 c Skinned hazelnuts
Italian meringue:
1/3 c Sugar
3 tb Lavender honey
1/4 c Water
3 Egg whites
1 1/2 c Dried cherries
1/4 c Kirsch
2 c Heavy cream

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.

TASTE SHOW #TS4873

Praline with hazel nuts:

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