Almond Pistachio Nougatine Recipes

FRENCH NOUGATINE

Steps:

• 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.

ALMOND-PISTACHIO NOUGATINE

Steps:

• Put the sugar and corn syrup in a medium saucepan and make a light caramel: Place saucepan over medium heat. The sugar will melt and start to caramelize. When the mixture is pale brown, add the almonds, pistachios, and butter. Mix well to coat the nuts in the caramel and toast them lightly.
• Working quickly, turn the mixture out onto a sheet of parchment paper or onto a silicone mat. Place a second sheet or mat on top, then roll out the nougatine very thinly with a rolling pin. To finish, cut out the desired shapes using a knife or a pair of scissors. If the nougatine hardens too much to cut, reheat it in a 275°F oven for 4 to 5 minutes to soften it a little. (Store in an airtight container, away from moisture, for up to 1 month.)