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
• 6 cups raspberries
• 1/2 cup sugar
• 1/2 teaspoon lemon zest
• 1 pint fresh raspberries
• 1/2 cup framboise liquor

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Instructions

1. Preheat the oven to 350 degrees.
2. 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.
3. Line a 1 pound (4 1/2-by-8 1/2-by-2 2/3-inch) bread loaf pan with plastic wrap.
4. 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.
5. 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.
6. Fold the plastic wrap over the top to cover. Freeze 8 hours or overnight.
7. For the sauce, blend the raspberries, sugar and lemon zest in a food processor. Strain the mixture and refrigerate.
8. At least 20 minutes before serving, combine 1 pint of fresh raspberries with the framboise in a small bowl and macerate.
9. When ready to serve, remove the nougatine from loaf pan, unwrap, and slice. Serve each slice with the berry sauce and/or macerated raspberries.