Barefoot contessa french nougatine recipe

Barefoot contessa french nougatine recipe

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

French Nougatine Recipe (Makes 1 loaf)

From Chef Laura Donnelly 2012

Bill chose to make this dessert for his in a major way birthday with fresh peaches. Nougatine is much like nothing I've ever sampled! (Not exaggerating.) It's a French confection. The recipe’s simplicity boggles the mind since the Nougatine is really a imagine a dessert. (Okay now i'm into hyperbole.) Enough!

4 ounces shelled pistachios

4 ounces plus 1 cup sugar, divided

Pinch salt 1 cups heavy cream

1 Teaspoon vanilla flavoring

teaspoon almond extract

1 Pint fresh raspberries

cup framboise liquor

6 cups raspberries

teaspoon lemon zest

French Nougatine with Fresh Peaches

Preheat the oven to 350 levels.

Roast the pistachios within the oven for ten minutes and immediately transfer to some sheet pan. Once the pistachios are awesome, transfer these to a greased sheet pan.

Line single-pound (4 x 8 x 2 inch) bread loaf pan with plastic wrap.

Combine some ounces of sugar with 3 tablespoons water in a tiny heavy saucepan. Prepare until caramel is light amber. Immediately pour within the pistachios and provide them a fast shake. Permit the brittle to awesome, then chop it into pistachio size bits. Put aside.

Whip the eggs whites using the pinch of salt until stiff, put aside inside a large bowl. Whip the heavy cream using the 1-cup of sugar, vanilla and almond extracts.

Fold the egg-whites and whipped cream lightly together. Add some chopped nut praline and fold it into egg/whipped cream mixture. Put the mixture in to the lined loaf pan. Fold the plastic wrap outrageous to pay for. Freeze 8 hrs or overnight.

For that sauce, blend the raspberries, sugar and lemon zest inside a mixer. Strain the mix and refrigerate.

A minimum of twenty minutes before serving, combine 1 pint of fresh raspberries using the framboise in a tiny bowl and macerate. [Can skip this task, when you purchase, and set the raspberries around the nougatine loaf for adornment.]

When prepared to serve, take away the nougatine from loaf pan, unwrap, and slice. Serve each slice using the berry sauce and/or macerated raspberries.

If one makes this recipe, tell me the way you enjoy it?

Bill serving the Nougatine

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