Best 4 Almond Pistachio Nougatine Recipes
Indulge in the symphony of flavors with our Almond Pistachio Nougatine, a culinary masterpiece that tantalizes the taste buds. This delectable treat combines the nutty sweetness of almonds and pistachios, encased in a crisp and delicate caramel coating. Experience the perfect balance of textures, from the crunchy exterior to the chewy, yielding center.
In this article, we present a collection of recipes that showcase the versatility of Almond Pistachio Nougatine. From classic desserts to innovative savory dishes, these recipes will inspire you to explore the boundless culinary possibilities of this exceptional ingredient.
For those who cherish tradition, the Classic Almond Pistachio Nougatine recipe offers a timeless experience. With simple ingredients and straightforward instructions, you can recreate this iconic confection in your own kitchen. For a touch of elegance, try the Almond Pistachio Nougatine Torte, a multi-layered masterpiece that combines the crunch of nougatine with the richness of chocolate ganache.
If you prefer a more contemporary approach, the Almond Pistachio Nougatine Pavlova offers a delightful twist on the classic dessert. This ethereal meringue-based creation is adorned with whipped cream, fresh berries, and shards of nougatine, creating a visually stunning and texturally exciting treat.
For those with a penchant for savory flavors, the Almond Pistachio Nougatine Crusted Salmon is a revelation. This innovative dish pairs perfectly cooked salmon with a crispy nougatine crust, resulting in a harmonious blend of flavors and textures.
Finally, the Almond Pistachio Nougatine Ice Cream is a symphony of sweet and nutty flavors, perfect for a refreshing treat. This homemade ice cream combines the crunch of nougatine with the creamy smoothness of vanilla ice cream, creating a dessert that is both indulgent and satisfying.
FRENCH NOUGATINE
Steps:
- 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.
ALMOND-PISTACHIO NOUGATINE
Provided by Julien Merceron
Yield Makes a 12 x 12 in square
Number Of Ingredients 5
Steps:
- Put the sugar and corn syrup in a medium saucepan and make a light caramel: Place saucepan over medium heat. The sugar will melt and start to caramelize. When the mixture is pale brown, add the almonds, pistachios, and butter. Mix well to coat the nuts in the caramel and toast them lightly.
- Working quickly, turn the mixture out onto a sheet of parchment paper or onto a silicone mat. Place a second sheet or mat on top, then roll out the nougatine very thinly with a rolling pin. To finish, cut out the desired shapes using a knife or a pair of scissors. If the nougatine hardens too much to cut, reheat it in a 275°F oven for 4 to 5 minutes to soften it a little. (Store in an airtight container, away from moisture, for up to 1 month.)
TORRONE (ITALIAN NUT AND NOUGAT CONFECTION)
This gorgeous candy is very easy, but it does take a while to make--mostly standing at the stove and stirring. But it's worth it for the gorgeous nut-studded, amazingly textured final product.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 40
Number Of Ingredients 10
Steps:
- Line an 8x11-inch baking dish with plastic wrap, allowing ends to hang over the sides. Place 1 sheet of 8x10 wafer paper in the bottom of the pan. Keep the roasted almonds and pistachios in a warm place until ready to add at the end. This makes it easier to mix them in.
- Pour honey into a heavy-bottomed pot. Add sugar. Mix and stir over low heat with a spatula, stirring constantly until mixture turns from grainy to silky and smooth, about 30 minutes. Remove pot from heat.
- Place the egg whites in a mixing bowl; add a pinch of salt. Whisk until whites form soft peaks, 3 to 4 minutes. Place pot back on low heat. Gradually whisk about a quarter of the whipped egg whites into the honey/sugar mixture; whisk in the remaining egg whites in 3 more batches.
- Continue cooking over low heat, stirring constantly with a spatula until mixture turns a brighter white and a ribbon of the mixture does not immediately incorporate back into the rest of the mixture and stays intact on the surface for a while. This will take about 40 minutes. You can add a few drops of the mixture into a small bowl of ice cold water to test the consistency; ideally it should feel like soft clay.
- Whisk in vanilla and lemon zest. Add warm almonds and pistachios and stir to incorporate evenly.
- Transfer mixture to prepared baking dish. Even out as best you can with a clean oiled spatula. Top with 2nd sheet of wafer paper, shiny side up. Cover with plastic wrap and press down evenly, tamping mixture down gently but firmly. Remove top layer of plastic.
- Allow torrone to sit at room temperature until cool, firm, and ready to cut, 1 or 2 hours. Lift torrone from baking dish with the edges of the bottom layer of plastic wrap. Invert and remove plastic from the bottom. If the plastic wrap is difficult to remove from the edges of the torrone, you can trim off the edges.
- Cut torrone into 1-inch squares using a sharp serrated knife.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 18.2 g, Fat 6.8 g, Fiber 1.6 g, Protein 3.1 g, SaturatedFat 0.6 g, Sodium 20.3 mg, Sugar 16 g
ALMOND NOUGATINE
Only two ingredients! A recipe from Wolfgang Puck. He mixes the chunks into his honey ice cream (a recipe that can be found on foodnetwork.com).
Provided by the_cookie_lady
Categories Candy
Time 1h45m
Yield 1 quart
Number Of Ingredients 2
Steps:
- Brush a small baking sheet with vegetable oil and set aside.
- In a medium-size, heavy saucepan, cook the sugar over high heat until it turns a caramel color.
- Stir in the almonds and cook for 1 to 2 minutes longer.
- Pour out onto the prepared pan in a very thin layer and let harden; Cool.
- When completely set, scrape the nougatine onto a chopping board with a heavy spatula.
- Cut or chop into small bits.
- Store in an airtight container until ready to use.
Nutrition Facts : Calories 667.5, Fat 24.4, SaturatedFat 1.9, Sodium 13.5, Carbohydrate 109.6, Fiber 5, Sugar 102.3, Protein 10.6
Tips:
- To make nougatine, you will need a heavy saucepan, a wooden spoon, a silicone spatula, a pastry brush, and a kitchen thermometer.
- Use a heavy saucepan to prevent the sugar from burning.
- Use a wooden spoon to stir the sugar, as metal spoons can conduct heat and cause the sugar to crystallize.
- Use a silicone spatula to scrape down the sides of the saucepan and to stir in the nuts and seeds.
- Use a pastry brush to brush the sides of the saucepan with water to prevent the sugar from crystallizing.
- Use a kitchen thermometer to measure the temperature of the sugar syrup.
- When the sugar syrup reaches 300 degrees Fahrenheit, remove it from the heat and stir in the nuts and seeds.
- Pour the nougatine onto a greased baking sheet and let it cool completely.
- Once the nougatine has cooled, break it into pieces and use it as a topping for cakes, pies, or ice cream.
Conclusion:
Nougatine is a delicious and versatile confection that can be used to add a touch of sweetness and crunch to a variety of desserts. With just a few simple ingredients and a little bit of time, you can easily make nougatine at home. So next time you're looking for a special treat, give nougatine a try.
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