- 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.
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 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.