Recipe courtesy of Laura Donnelly
Episode: Fruit All Ways
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French Nougatine
9 hr
40 min
Makes one loaf
9 hr
40 min
Makes one loaf


For the sauce:


Preheat the oven to 350 degrees. 

Roast the pistachios in the oven for 10 minutes and immediately transfer to a sheet pan. When the pistachios are cool, transfer them to a greased sheet pan. 

Line a 1 pound (4 1/2-by-8 1/2-by-2 2/3-inch) bread loaf pan with plastic wrap. 

Combine the 4 ounces of sugar with 3 tablespoons water in a small heavy saucepan. Cook until caramel is light amber. Immediately pour over the pistachios and give them a quick shake. Allow the brittle to cool, then chop it into pistachio-size bits. Set aside. Whip the eggs whites with the pinch of salt until stiff, set aside in a large bowl. 

Whip the heavy cream with the 1 cup of sugar, vanilla and almond extracts. Fold the egg whites and whipped cream gently together. Add the chopped nut praline and fold it into egg/whipped cream mixture. Place the mixture into the lined loaf pan. 

Fold the plastic wrap over the top to cover. Freeze 8 hours or overnight. 

For the sauce, blend the raspberries, sugar and lemon zest in a food processor. Strain the mixture and refrigerate. 

At least 20 minutes before serving, combine 1 pint of fresh raspberries with the framboise in a small bowl and macerate. 

When ready to serve, remove the nougatine from loaf pan, unwrap, and slice. Serve each slice with the berry sauce and/or macerated raspberries.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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