Ingredients:
For Pistachio brittle:
1/ 2 Cup lightly toasted unsalted pistachios or just dust of the salt ones...some salt does add taste
1/2 Sugar Plain white
2 Tbsps water
Butter just enough to grease the plate
For Cream:
1 Cup Heavy Cream
3/4 Cup Sugar
1 tsp vanilla Extract
4 egg whites
1/2 tsp Cardamom powder
Quater Sauce pan
Kitchen Equipment/Utensils :
2 Deep mixing bowls
An electric mixer with whip attachment ( stand or handheld) I use Cuisinart immersion handheld with whick attachment
A spatula and Knife
Plate and Glass or non stick bread loaf pan.
Plastic or cling wrap.
Cooking Method:
Spread toasted pistachios on greased plate in one layer.
Simmer sugar for brittle and water until light amber color on medium heat and quickly remove from heat, this color changes color in seconds.
Pour the sugar mixture on the toasted pistachios and let it cool until solidifies
In a mixing bowl whip 4 egg whites until peaks say after whisking for 4-5 mins they are all white and foamy forming peaks since no pics this time just like soap foam consistency like....
In a separate bowl pour in heavy cream, sugar, vanilla extract, cardamom powder..whip until butter cream or frosting consistency.
Fold in egg whites into cream mixture
Cop the brittle into small pieces
Fold into above mixture and do not over mix we need to keep the mix aerated
line a deep bread pan or any oblong pan with cling wrap for easy removal.
Pour in all the mixer cover with plastic wrap to air to escape and chill in freezer for 8-9 hrs.
Tips:
Vanilla Extract pick a really good one possible organic this one will go long way and use an extract not essence.
You can serve endless ways carrot halwa, fruit topping, berries compotes....on and on
If expecting or allergic to raw eggs avoid eating.
I am still working on making this less fatty...will add if successful
praline/brittle/nougatine(french brittle) all are same....fancy undani vaadesa :)
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