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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 1 |
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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 |
6 cups raspberries |
1/2 cup sugar |
1/2 teaspoon lemon zest |
1 pint fresh raspberries |
1/2 cup framboise liquor |
Directions:
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.
5. 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.
6. 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.
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.
10. 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.
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