French Nougatine
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
110 g
Shelled Pistachios1 cup
Sugar1 pinch
Salt1.5 cups
Heavy Cream1 tsp
Vanilla Extract1 tsp
Almond Extract1 tsp
Lemon ZestDirections:
1
Preheat the oven to 350 degrees
2
Roast the pistachios in the oven for 10 minutes and immediately transfer to a sheet pan
3
When the pistachios are cool, transfer them to a greased sheet pan
4
Line a 1 pound (4 1/2-by-8 1/2-by-2 2/3-inch) bread loaf pan with plastic wrap
5
Combine the 4 ounces of sugar with 3 tablespoons water in a small heavy saucepan
6
Cook until caramel is light amber
7
Immediately pour over the pistachios and give them a quick shake
8
Allow the brittle to cool, then chop it into pistachio-size bits
9
Set aside
10
Whip the eggs whites with the pinch of salt until stiff, set aside in a large bowl
11
Whip the heavy cream with the 1 cup of sugar, vanilla and almond extracts
12
Fold the egg whites and whipped cream gently together
13
Add the chopped nut praline and fold it into egg/whipped cream mixture
14
Place the mixture into the lined loaf pan
15
Fold the plastic wrap over the top to cover
16
Freeze 8 hours or overnight
17
For the sauce, blend the raspberries, sugar and lemon zest in a food processor
18
Strain the mixture and refrigerate
19
At least 20 minutes before serving, combine 1 pint of fresh raspberries with the framboise in a small bowl and macerate
20
When ready to serve, remove the nougatine from loaf pan, unwrap, and slice
21
Serve each slice with the berry sauce and/or macerated raspberries