Dried Cherry Nougat Glace Recipes

Steps:

• Preheat oven to 325°F. Lightly coat baking pan with nonstick spray. Line with plastic wrap, leaving a 1" overhang on all sides. Set aside.
• Spread out pistachios on a rimmed baking sheet and bake, stirring once, until just beginning to turn light golden brown in spots, about 10 minutes. Let cool. Coarsely chop and set aside.
• Combine sugar, honey, and 2 tablespoons water in a small deep heavy saucepan. Stir over medium heat until sugar dissolves. Attach a candy thermometer to the side of pan. Increase heat and boil until thermometer registers 252°F, about 3 minutes.
• Meanwhile, beat egg white and salt in a stand mixer fitted with a whisk attachment until soft peaks form.
• With mixer running, gradually stream hot syrup into egg whites. Beat until meringue is thick, has tripled in volume, and has cooled slightly, 10-12 minutes. Remove the bowl from the mixer and add cherries and pistachios to meringue; mix nougat with a rubber spatula to distribute evenly.
• Place one 8x8" sheet of rice paper (or 8x8" sheet of parchment paper sprayed with nonstick spray) in the prepared pan. Transfer nougat to pan, spreading in an even layer. Top with second sheet of rice paper (or 8x8" sheet of parchment paper sprayed with nonstick spray). Using an offset spatula, press the nougat into an even layer. Let stand at room temperature until set, about 2 hours.
• Using overhang from plastic wrap, lift nougat out of pan and transfer to a work surface; discard plastic. Run a large sharp knife under hot tap water; wipe dry. Cut nougat crosswise into 4 strips, then cut each strip crosswise into 10 pieces, occasionally reheating knife under hot water and wiping dry. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

Steps:

• Combine condensed milk, vanilla essence and sugar in a mixing bowl.
• Stir in powdered milk and cherries with a wooden spoon until combined.
• Turn mixture onto surface lightly dusted with icing sugar.
• Knead until smooth.
• Divide mixture in half.
• Roll each half between your palms into a rope 2.
• 5cm thick.
• Dust with extra icing sugar.
• Refrigerate until firm.
• When firm cut into 2.
• 5cm pieces.
• Store in an air-tight container in the refrigerator for up to 2 weeks.

Steps:

• Preheat the oven to 230 C or 450 F and line a terrine dish (about 12 x 3 inches) with wax paper.
• It's also a good idea at this point to make sure there is room in the freezer for your dish.
• Warm the hazelnuts in the oven for 3-4 minutes or until golden brown.
• Skin and roughly chop.
• Heat one third of the sugar in a heavy pan, until it starts to carmelise.
• Stir in the warm hazelnuts and pour onto an oiled tray.
• Leave to cool and set.
• When cool, crush into small pieces using a rolling pin.
• Meanwhile, whip the egg whites and the rest of the sugar together to make a stiff meringue.
• In a separate bowl, whip the cream to stiff peaks and then fold together with the meringue and crushed hazelnut mixture.
• Fill the terrine dish to the top and place in the freezer until hard-- at least 24 hours.
• To serve, remove from the freezer and from the dish.
• Slice and serve on top of a pool of strawberry or raspberry sauce.