-
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.
-
22
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
-
23
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.
