- Level: Easy
- Total: 9 hr
- Prep: 40 min
- Inactive: 8 hr
- Cook: 20 min
- Yield: Makes one loaf
Ingredients
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
Directions
- 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.
