Nougatine Recipe = French Dessert with Pistachios and Fruit

Nougatine Recipe

This recipe comes from the Barefoot Contessa’s website Retrieved September 3, 2013.

French Nougatine Recipe (Makes 1 loaf)

Oo La la!

From Chef Laura Donnelly 2012

Bill made this dessert for his big time birthday with fresh peaches. Nougatine is like nothing I have ever tasted! (Not exaggerating.) It is a French confection.  The recipe’s simplicity boggles the brain because the Nougatine is a dream of a dessert. (Okay now I am into hyperbole.) Enough!

Ingredients

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

French Nougatine with Fresh Peaches

French Nougatine with Fresh Peaches

The Method

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.  [Can skip this step, if you choose, and put the raspberries on the nougatine loaf for decoration.]

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


If you make this recipe, let me know how you like it?

Bill serving the Nougatine

Bill serving the Nougatine

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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