Cooking Instructions
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Step 1
Roughly chop the
Dried Cherries (160 g)
into quarters and transfer them to a small bowl. Add the
Amaretto (180 mL)
and let sit for one hour until plumped.
Step 2
Strain the cherries and set aside.
Step 3
Beat the
Eggs (2)
until soft peaks form.
Step 4
In a small heavy saucepan, combine the
Honey (115 g)
,
Granulated Sugar (100 g)
and
Water (60 mL)
. Heat over low heat, stirring constantly until the sugar is dissolved. Bring the mixture to a boil and cook for an additional 2 minutes.
Step 5
In a slow, steady, thin stream beat the honey mixture into the egg whites. Continue beating until the meringue cools, about five minutes. Meringue should be glossy and relatively stiff.
Step 6
In a separate bowl, beat the
Heavy Cream (360 mL)
and
Almond Extract (2 mL)
.
Step 7
Chop the
Salted Almonds (60 g)
and the
Salted Pistachios (60 g)
.
Step 8
Quarter pitted
Cherries (150 g)
. Fold in the almonds, pistachios, dried and pitted fresh cherries in the heavy cream.
Step 9
Add the cream mixture to the meringue and with a rubber spatula, gently fold it in until completely combined.
Step 10
Transfer the mixture to a freezer safe container. Cover and freeze until firm.
