- 4 ounces shelled pistachios
- 4 ounces plus 1 cup sugar, divided
- 4 egg whites
- Pinch salt
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- For the sauce:
- 6 cups raspberries
- 1/2 cup sugar
- 1/2 teaspoon lemon zest
- 1 pint fresh raspberries
- 1/2 cup framboise liquor
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.
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.
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 and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
2012, Chef Laura Donnelly, All Rights Reserved
Recipe courtesy of Anne Burrell