French Nougatine

Method:

1. 1

   Preheat the oven to 350 degrees.

2. 2

   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.

3. 3

   Line a 1 pound (4 1/2-by-8 1/2-by-2 2/3-inch) bread loaf pan with plastic wrap.

4. 4

   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.

5. 5

   Whip the heavy cream with the 1 cup of sugar, vanilla and almond extracts. Fold the egg whites and whipped cream gently together.

6. 6

   Add the chopped nut praline and fold it into egg/whipped cream mixture.

7. 7

   Place the mixture into the lined loaf pan.

8. 8

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

9. 9

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

10. 10

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

11. 11

    When ready to serve, remove the nougatine from loaf pan, unwrap, and slice.

12. 12

    Serve each slice with the berry sauce and/or macerated raspberries.

Adapted from Foodnetwork