Recipe courtesy of Laura Donnelly

French Nougatine

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  • Level: Easy
  • Total: 9 hr
  • Prep: 40 min
  • Inactive: 8 hr
  • Cook: 20 min
  • Yield: Makes one loaf


For the sauce:


  1. Preheat the oven to 350 degrees. 
  2. 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. 
  3. Line a 1 pound (4 1/2-by-8 1/2-by-2 2/3-inch) bread loaf pan with plastic wrap. 
  4. 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. 
  5. 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. 
  6. Fold the plastic wrap over the top to cover. Freeze 8 hours or overnight. 
  7. For the sauce, blend the raspberries, sugar and lemon zest in a food processor. Strain the mixture and refrigerate. 
  8. At least 20 minutes before serving, combine 1 pint of fresh raspberries with the framboise in a small bowl and macerate. 
  9. When ready to serve, remove the nougatine from loaf pan, unwrap, and slice. Serve each slice with the berry sauce and/or macerated raspberries.