| Level: | Easy |
| Total: | 9 hr |
| Prep: | 40 min |
| Inactive: | 8 hr |
| Cook: | 20 min |
| Yield: | Makes one loaf |
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
Instructions
- 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 (4 1/2-by-8 1/2-by-2 2/3-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.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 292 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 6 g |
| Sugar | 34 g |
| Protein | 4 g |
| Cholesterol | 35 mg |
| Sodium | 34 mg |
Reviews
This looks like nougat, not nougatine. Nougatine is a clear or brown nut-based bark obtained by cooking sugar until converted into caramel. Nougat is a sweet, egg whites-based candy.
I love this recipe- but have a question. How long do you cook the sugar/water mixture for the pistachios? Mine is always clear, never amber; not sure what I am doing wrong.
Absolutely delicious. So unique and impressive. I’m going to make this in a bowl and invert on a round plate next time I make it. The pistachio brittle makes this recipe.
curious how about for the sauce i use orange rum and coconut shreds for the sauce?
A huge hit amoungst ‘Foodies”!!
Disappointed…. I think it needs a few tweaks….
First- 10min is too long to roast the pistachios…mine had burnt flavor…. so I had to throw those, used raw, either roast for 5min or don’t roast at all.
Second- way too sweet…I would half the sugar. Couldn’t eat it and neither could my sweet toothed husband.
Third- The pistachios taste better by themselves, no sugar coating needed.. it made them chewy
If I make this again these are the changes I’m going to make.
First- 10min is too long to roast the pistachios…mine had burnt flavor…. so I had to throw those, used raw, either roast for 5min or don’t roast at all.
Second- way too sweet…I would half the sugar. Couldn’t eat it and neither could my sweet toothed husband.
Third- The pistachios taste better by themselves, no sugar coating needed.. it made them chewy
If I make this again these are the changes I’m going to make.
I brought to a pool party last summer (we ate inside) and it was quite a hit…..the serving platter was scraped clean. Seven ladies asked for the recipe, but then decided it was too hard to make. Not hard at all…..easy and lots of fun to make especially when you unmold. Next time I make it I’ll make individuals, I think the presentation will be so pretty.
Delicious !!!! Every one loves it.
Absolutely Delicious!!! I love the way the Contessa (Ina) has guests come on the show and share their recipes. She’s so humble and blessed! This recipe was a hit with my family of 6. I made it the night before. It’s going to be a regular dessert. It’s easy. I didn’t use the raspberries. I used strawberries instead. I made them the same way and it was fabulous!!!
Ina did make the comment on the show that she likes that it is not “completely frozen.” It does need to be eaten quickly. I didn’t take out of the freezer until dessert time. It was just perfect.