Dried Cherry Nougat Glace - sugar

Method

• 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.
• 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.