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1
In a very clean, dry medium saucepan, cook the sugar, stirring constantly, over medium heat, until it is golden brown.
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2
Add the pistachios and stir well.
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3
Turn the mixture out onto a greased or parchment-lined sheet pan.
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4
When cool, crush the nougatine into very small pieces.
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5
Store in an airtight container for up to 3 days.
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6
Heat 1 cup of the sugar and the water in heavy saucepan over medium heat until the syrup is thick, bubbly and just starting to turn golden around the edges.
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7
While the sugar is heating, in a stand mixer fitted with a wire whisk, whisk the egg whites and 2 tablespoons sugar to stiff peaks.
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8
Lower the mixer to medium speed and add the hot sugar to the egg whites in a thin stream.
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9
Beat until the mixture is shiny and cool to the touch.
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10
In another bowl, whip the heavy cream to soft peaks.
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11
Fold the cream into the cooled egg white mixture.
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12
Fold in the crushed nougatine.
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13
Line a terrine, bowl or 6-ounce ramekins with plastic wrap.
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14
Spread the bottom and sides of the mold with the parfait, about 1-inch-thick.
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15
Scoop the sorbet and place a ball in the center of the parfait.
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16
For bowl molds, use a smaller bowl to mold the sorbet, then unmold it and position it in center of the larger bowl.
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17
Cover with more parfait and freeze until firm.
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18
To serve, tug gently on the edges of the plastic wrap to unmold the parfait.
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19
Terrines should be sliced and bowl molds can be cut into wedges.
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20
Serve unmolded ramekins whole.
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21
Spoon raspberry coulis on the plate and place the parfait on top.
