Dried Cherry Nougat Glace

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Servings: 4 Difficulty: Advanced
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A rich, frozen Italian dessert combining crunchy hazelnut praline, whipped cream, and kirsch-soaked cherries.
Dried Cherry Nougat Glace recipe image
Dried Cherry Nougat Glace recipe image
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Dried Cherry Nougat Glace

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 46.4

Description

This luxurious Dried Cherry Nougat Glace is a show-stopping Italian-style frozen dessert that balances sweet, tart, and nutty flavors. The base features a delicate Italian meringue folded with airy whipped cream, providing a light and fluffy texture. Interspersed throughout are shards of homemade hazelnut praline, offering a satisfying crunch and deep roasted flavor. Plump dried cherries, macerated in aromatic kirsch, add bursts of fruity sweetness and a subtle alcoholic warmth. This elegant glace is perfect for holiday gatherings, romantic dinners, or special celebrations. While it requires some patience to freeze and set properly, the result is a sophisticated treat that feels homemade yet refined. Serve it chilled for a memorable end to a feast.

Ingredients

Directions

  1. Make the praline: Combine sugar and water in a saucepan.
  2. Cook the mixture, stirring occasionally and washing down sugar crystals with a wet brush, until clear.
  3. Let the syrup cook undisturbed until it turns a deep golden amber color.
  4. Remove from heat and immediately stir in the skinned hazelnuts to coat.
  5. Pour the hot mixture onto an oiled marble slab or baking sheet.
  6. Smooth into an even layer and let it cool completely until hard.
  7. Once cooled, break or chop the praline into approximately 1/4-inch pieces.
  8. Make the Italian meringue: Combine sugar, lavender honey, and water in a small pan.
  9. Cook the syrup until a candy thermometer reads 248&# 194;°F (120°C) (hard ball stage).
  10. Meanwhile, beat 3 egg whites until soft peaks form.
  11. With the mixer running, slowly pour the hot syrup into the egg whites in a thin stream.
  12. Beat the meringue until completely cool and stiff peaks form.
  13. Macerate 1 1/2 cups dried cherries in 1/4 cup kirsch for 30 minutes, then drain.
  14. Whip 2 cups heavy cream until thick and creamy.
  15. Gently fold half of the praline, half of the drained cherries, and half of the whipped cream into the meringue.
  16. Fold in the remaining praline, cherries, and whipped cream.
  17. Transfer the mixture to an 8-cup terrine mold lined with plastic wrap.
  18. Cover with plastic wrap and freeze overnight until firm.
  19. Unmold, remove the plastic wrap, and slice to serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 46.4kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.1mg1%
Total Carbohydrate 12.0g4%
Dietary Fiber 0.0g0%
Sugars 12.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cherry, nougat, glace, frozen dessert, hazelnut, praline, meringue, kirsch, italian, holiday, sweet, nutty, elegant, terrine, whipped cream, dessert, caramel, frozen, rich, celebratory
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