Amaretto & Hazelnut Praline with Glace Noel & Raspberry Juice

10:00 pm on 3 November 2003

(Serves 12)

Ingredients Meringue:

  • 6 egg whites
  • 250 gms caster sugar
  • 475 mls cream, lightly whipped

Ingredients Praline:

  • 75 gms caster sugar
  • 75 gms hazelnuts
  • 75 gms amaretto biscuits broken Garnish:
  • 2 chips of fresh raspberries
  • 10 sprigs fresh mint

Ingredients Raspberry Juice:

  • 1 punnet raspberries (approx. 200 gms)
  • 100 gms icing sugar

Ingredients Garnish:

  • 2 chips of fresh raspberries
  • 10 sprigs fresh mint


Line a large bottomless flan or cake ring (25cm) with either clingfilm or greaseproof paper. Find a place for the ring in your freezer and turn your freezer to the lowest possible setting.

Prepare the praline by preheating the oven to 200ºC, place the hazelnuts on a tray and roast till light golden brown for three to four minutes. Remove from the oven and skin quickly by rubbing in a cloth. Chop roughly.

Place 75 gms of the sugar in a heavy bottom saucepan with just enough water to dissolve. Place on a high heat and cook to a light caramel colour; stir in the chopped hazelnuts.

Pour on to a cold oiled tray and leave to cool and set hard. When cold, crush into small pieces with a rolling pin (to look like fine gravel).

Whip the egg whites and 250 gms of sugar to a stiff meringue.

Whip cream to stiff peaks then fold gently with the meringue, amaretto and crushed praline.

Fill the ring with the mixture, smooth the top and place covered in the freezer until hard. This will take six to eight hours.

For the raspberry juice, place the raspberries in a bowl, dust with sugar and leave for two hours so the juices start to run. Puree the raspberries and pass through a fine sieve. Discard the seeds.

To serve : Un-mould the praline glace, carefully wrap with a ribbon to secure. One suggestion is to use a pair of disposable chopsticks as a clasp. Top with raspberries and fresh mint leaves and serve whole to the table for max effect.

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