French nougat with pistachios

Deliciously delicious viscous French sweet pistachios in caramel and beaten egg whites topped with fresh raspberries, soaked in liquor. An original and at the same time simple dessert, which perfectly combines nuts and fresh berries, no one will leave you indifferent.

Recipe author – Laura Donnelly – Northern Irish actress

Time: 9 час. Complexity: Easy Quantity: 1 pc Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Nougat

• 110 gr. peeled pistachios
• 110 gr. plus 1 tbsp. Sahara
• 4 egg whites
• A pinch of salt
• 1.5 tbsp. fat cream
• 1 tsp vanilla extract
• 1/4 tsp almond extract

Sauce

• 6 tbsp. fresh or frozen raspberries
• 1/2 tbsp. Sahara
• 1/2 tsp lemon zest
• 470 ml. fresh raspberries
• 1/2 tbsp. raspberry liqueur “Framboise”

Recipes with similar ingredients: pistachios, sugar, eggs, cream, vanilla extract, almond extract, raspberry, lemon zest, raspberry liquor

Recipe preparation:

1. Preheat the oven to 180 ° C.
2. Roast the pistachios in the oven for 10 minutes. and immediately put them on a baking sheet. When the pistachios have cooled, shift them on a greased baking sheet.
3. Cover a 450 g bread pan. (21x11x7 cm) cling film.
4. Mix 110 gr. sugar with 3 tbsp. l water in a small stewpan with thick bottom. Cook until caramel is light amber. shade. Pour caramel into pistachios immediately and shake quickly. Allow the resulting roast to cool, then chop it into pieces the size of a pistachio. Beat egg whites in a large bowl with a pinch of salt to steady peaks, set aside.
5. Whip the cream with 1 tbsp. sugar, vanilla extract and almond extract. Gently combine egg whites and whipped cream. Add chopped nuts to the egg and cream mixture. Put mixture in a bread pan covered with a film.
6. Wrap the cling film up so that it covers the mass. Put in the freezer for 8 hours or overnight.
7. For the sauce, grind raspberries, sugar and lemon zest in the kitchen harvester. Strain the mixture and cool in the refrigerator.
8. In not less than 20 minutes mix 470 gr. before serving raspberries and raspberry liquor in a small bowl and soak the raspberries in the liquor.
9. Before serving, remove the nougat from the mold, unfold and cut slices. Serve each slice with berry sauce and / or raspberries soaked in liquor.