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1
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.
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2
Let it cook, undisturbed, until deep golden.
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3
To caramelized sugar add the hazelnuts.
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4
Stir to coat.
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5
Oil a marble slab.
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6
Pour the mixture onto the marble, smooth it into even layer and let it cool completely.
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7
Once cooled, chop into approximately 1/4- inch pieces.
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8
To make the Italian meringue, combine in a pan the sugar, lavender honey, and the water.
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9
Cook it following same procedure as for praline, until a candy thermometer registers hard ball stage 248 degrees.
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10
Beat 3 egg whites to soft peaks.
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11
With machine running add, in a stream, the cooked sugar syrup.
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12
Beat until completely cool.
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13
Macerate 1 1/2 cups dried cherries in 1/4 cup kirsch for 30 minutes.
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14
Then drain over a bowl Whip 2 cups heavy cream.
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15
Fold half the praline, half the drained cherries and half the whipped cream into the meringue.
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16
Then do it again.
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17
Transfer to an 8 cup terrine, lined with plastic wrap.
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18
Cover mold with plastic wrap and freeze overnight.
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19
Unmold, remove the plastic wrap, and slice.
