Ina Garten & Laura Donnelly Make French Nougatine | Barefoot Contessa | Food Network

Ina is joined by her friend Laura Donnelly, a great pastry chef who is sharing her signature French Nougatine recipe! This delicious frozen dessert is filled with pistachio praline and served with a fresh raspberry sauce.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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French Nougatine
Recipe courtesy of Laura Donnelly
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

For the sauce:
6 cups raspberries
1/2 cup sugar
1/2 teaspoon lemon zest
1 pint fresh raspberries
1/2 cup framboise liquor

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Ina Garten & Laura Donnelly Make French Nougatine | Barefoot Contessa | Food Network
https://youtu.be/Ff4Gb28XrNU