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Add a photoServings: 6
Ingredients
- 1/2 c. almonds, whole
- 1/3 c. sugar
- Â Â Nougat
- 1/4 c. dry sour cherries
- 1 Tbsp. brandy
- 1 Tbsp. warm water
- 1Â 1/2 c. thirty-five percent cream
- 4 x egg, whites
- 1/3 c. sugar, plus
- 1 Tbsp. sugar
- 2 Tbsp. dark coloured honey
- 1 Tbsp. corn syrup
Directions
- You will need a candy thermometer.
- Line a baking pan with parchment paper and brush with some vegetable oil and set aside.
- In a medium sized heavy bottomed pot, combine sugar and almonds for praline. Cook over high heat, tilting to combine. Mix will turn lumpy then begin to heat. Keep cooking till mix is a dark amber colour, about 5 min. Pour praline immediately onto baking sheet and set aside to cold.
- Nougat:Combine cherries, brandy and warm water in a small bowl and soak for about 20 min or possibly till cherries are plump. Drain and chop. Reserve juice.
- Whip cream in a chilled stainless bowl till soft peaks begin to create. Refrigerateand reserve.
- Pour egg whites into the bowl of a stand mixer fitted with a whip attachment.
- In a very clean medium pot combine reserved juice, sugar, honey and corn syrup. Gently bring to a boil. Don't stir. To combine, tip the pot from side to side. Put candy thermometer in nougat mix and when temperature reads 110 degrees C. (225 degrees F.) begin whipping the egg whites. When nougat temperature reads 125 degrees C. (282 degrees F.) remove from heat. Egg whites should now be at the point where they are starting to hold peaks. In a steady slow stream immediately pour nougat over egg whites. Keep whipping on medium speed till meringue is stiff and has cooled down, about 5 min.
- Pour meringue over whipped cream and fold gently but thoroughly. Remove the cooled praline from the baking sheet by cracking it into little pcs. Add in the praline and the minced cherries. Continue folding till mix is smooth.
- Line a 91/2 by 41/2 by 21/2-inch baking mould with plastic wrap. Pour mix into prepared pan and cover well with plastic. Freeze overnight.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 6 servings | |
| Calories 221 | |
| Calories from Fat 54 | 24% |
| Total Fat 6.14g | 8% |
| Saturated Fat 1.66g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 48mg | 2% |
| Potassium 99mg | 3% |
| Total Carbs 36.45g | 10% |
| Dietary Fiber 1.0g | 3% |
| Sugars 32.76g | 22% |
| Protein 5.16g | 8% |
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