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Ingredients
- 1/2 cup shelled pistachios
- 1/2 cup sugar plus 1 cup sugar, divided
- 4 egg whites
- Pinch salt
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 3 cups raspberries
- 1/2 cup sugar
- 1/2 teaspoon lemon zest
- 1/2 cup raspberry vodka
Details
Servings 1
Preparation time 40mins
Cooking time 540mins
Adapted from foodnetwork.com
Preparation
Step 1
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 bread loaf pan with plastic wrap.
Combine the 1/2 cup 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.
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