French nougatine with pistachios

Ingredients:

Nougat

• 110 g shelled pistachios
• 110 g plus 1 cup sugar
• 4 egg whites
• A pinch of salt
• 1.5 cups heavy cream
• 1 tsp vanilla extract
• 1/4 tsp almond extract

Sauce

• 6 cups fresh or frozen raspberries
• 1/2 cup sugar
• 1/2 tsp lemon zest
• 470 ml fresh raspberries
• 1/2 cup raspberry liqueur "Framboise"

Preparation:

1. Preheat oven to 180°C.
2. Roast the pistachios in the oven for 10 minutes and immediately transfer them to a baking sheet. Once the pistachios have cooled, transfer them to a greased baking sheet.
3. Line a 450g (21x11x7cm) loaf pan with cling film.
4. Combine 110g of sugar with 3 tablespoons of water in a small, heavy-bottomed saucepan. Cook until the caramel turns a light amber color. Immediately pour the caramel over the pistachios and shake quickly. Let the resulting candied nuts cool, then chop them into pistachio-sized pieces. Whisk the egg whites with a pinch of salt in a large bowl until stiff peaks form, then set aside.
5. Whip the heavy cream with 1 cup of sugar, vanilla extract, and almond extract. Gently fold the egg whites into the whipped cream. Fold the chopped nuts into the egg-cream mixture. Place the mixture in a loaf pan lined with plastic wrap.
6. Wrap the cling film over the dough to cover it. Freeze for 8 hours or overnight.
7. For the sauce, puree the raspberries, sugar, and lemon zest in a food processor. Strain the mixture and chill in the refrigerator.
8. At least 20 minutes before serving, combine 16 oz (470 g) of raspberries and raspberry liqueur in a small bowl and soak the raspberries in the liqueur.
9. To serve, remove the nougatine from the mold, unwrap it, and cut into slices. Serve each slice with berry sauce and/or raspberries soaked in liqueur.