Ina Garten & Laura Donnelly Make French Nougatine | Barefoot Contessa

Ina is joined by her friend Laura Donnelly, a great pastry chef who is sharing her signature French Nougatine recipe! This delicious frozen dessert is filled with pistachio praline and served with a fresh raspberry sauce. #InaGarten #BarefootContessa #FoodNetwork #Nougatine Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax Get the recipe ▶ https://foodtv.com/3SUaxhf Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! French Nougatine Recipe courtesy of Laura Donnelly Level: Easy Total: 9 hr Prep: 40 min Inactive: 8 hr Cook: 20 min Yield: Makes one loaf 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 For the sauce: 6 cups raspberries 1/2 cup sugar 1/2 teaspoon lemon zest 1 pint fresh raspberries 1/2 cup framboise liquor Directions 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 1 pound (4 1/2-by-8 1/2-by-2 2/3-inch) bread loaf pan with plastic wrap. 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. 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. At least 20 minutes before serving, combine 1 pint of fresh raspberries with the framboise in a small bowl and macerate. When ready to serve, remove the nougatine from loaf pan, unwrap, and slice. Serve each slice with the berry sauce and/or macerated raspberries. This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten & Laura Donnelly Make French Nougatine | Barefoot Contessa | Food Network https://youtu.be/Ff4Gb28XrNU