Pistachios play a starring role in this all-season dessert. Toasting the nuts brings out their sweet, rich, earthy flavors, and caramelizing them with sugar to make a sort of pistachio brittle only intensifies these qualities.
12 SERVINGS
EQUIPMENT: A 1-quart (1 l) rectangular loaf pan or a 1-quart (1 l) collapsible pâté mold; a heavy-duty mixer fitted with a whisk; a large spatula or large spoon; 12 chilled dessert plates.
3/4 cup (100 g) shelled pistachio nuts
3 tablespoons confectioners’ sugar
3/4 cup (185 ml) heavy cream, chilled
1/4 cup (50 g) sugar
1/3 cup (80 ml) mild honey, such as clover
1/4 cup (60 ml) Invert Sugar Syrup or light corn syrup
3 large egg whites, free-range and organic, at room temperature
1. Line the loaf pan with baking parchment, leaving a generous overhang.
2. In a large nonstick skillet, toast the pistachios over medium heat, shaking the pan regularly, cooking until the nuts begin to crackle, about 2 minutes. Watch carefully so they do not burn. Reduce the heat to low and sprinkle the nuts with the confectioners’ sugar. The sugar will slowly melt and coat the nuts. Cook, stirring constantly, until the nuts are well coated with the melted sugar and nicely caramelized, about 2 minutes more. Immediately transfer the nuts to a large sheet of baking parchment to cool, spreading them out so they do not stick together.
3. In the bowl of the heavy-duty mixer, whisk the cream at the highest speed until stiff peaks form, about 2 minutes. Transfer the whipped cream to a large bowl. Wash the whisk and bowl of the mixer and reserve them to use to whisk the egg whites.
4. In a medium saucepan, combine the sugar, honey, and invert sugar syrup over low heat. Cook, whisking regularly, until the mixture is foamy and bubbling, and has tripled in volume, 2 to 3 minutes. Let cool slightly in the pan.
5. In the clean bowl of the mixer, whisk the egg whites at the highest speed until stiff peaks form, about 2 minutes. Still whisking at the highest speed, slowly pour the sugar mixture into the egg whites.
6. Remove the bowl from the stand and spoon the whipped cream on top of the egg white mixture. Carefully fold in the cream by hand: Using the edge of the spatula or spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the egg white mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the egg whites on top of the whipped cream. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.
7. Fold in about three-quarters of the caramelized nuts, reserving the rest for garnish. Spoon the nougat mixture into the prepared pan or mold and use a spatula to smooth out the top. Carefully lift up on the edges of the overhanding baking parchment to loosen it and to ensure the mixture will not stick to the pan once frozen, then fold the baking parchment over the top. Cover lightly with aluminum foil and freeze until firm, at least 6 hours and up to 3 days.
8. To serve, remove the dessert from the pan or mold, using the overhanging parchment as handles. Remove the baking parchment. Cut the nougat glacé into 12 even slices. Serve on the chilled plates, garnished with the reserved caramelized pistachios.