recipes barefoot contessa

French Nougatine (Makes 1 loaf)

Copyright, 2012, Chef Laura Donnelly, All Rights Reserved


Photo: Courtesy of Food Network

4 ounces shelled pistachios
4 ounces plus 1 cup sugar, divided
4 egg whites
Pinch salt
1½ cups heavy cream
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 pint fresh raspberries
½ cup framboise liquor

For the sauce
6 cups raspberries
½ cup sugar
½ teaspoon lemon zest

Preheat the oven to 350 degrees.

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.

Line a 1 pound (4½ x 8½ x 2¾ inch) bread loaf pan with plastic wrap.

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. 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. Fold the plastic wrap over the top to cover. Freeze 8 hours or overnight.

For the sauce, blend the raspberries, sugar and lemon zest in a food processor. Strain the mixture and refrigerate.

At least 20 minutes before serving, combine 1 pint of fresh raspberries with the framboise in a small bowl and macerate.

When ready to serve, remove the nougatine from loaf pan, unwrap, and slice. Serve each slice with the berry sauce and/or macerated raspberries.