Good Food
Ingredients
Method
1.Grease a 15cm square cake pan. Line base with 1 sheet of rice paper.
2.Stir sugar, honey, glucose and 2 tbsp water in a medium heavy-based saucepan on low heat for 5 mins, until sugar dissolves. Increase heat to high and bring to boil. Boil, without stirring, brushing down sides of pan with a pastry brush dipped in water, for 5 minutes, until a candy thermometer reaches 132°C (hard-ball stage).
3.Beat eggwhite and vanilla in a small bowl until firm peaks form. Working quickly, with mixer operating, beat hot sugar syrup into eggwhite mixture, until combined. Beat for 1 minute, until mixture is thick and glossy. Using a metal spoon, fold in pistachio and cherry. Pour into prepared pan and smooth surface. Top with remaining rice paper sheet. Set aside in a cool, dry place for 4 hours until set.
4.Turn nougat out onto a chopping board. Use a large knife to cut nougat into squares.
If you don’t have a candy thermometer, you can test for hard-ball stage by dropping a spoonful of syrup into a glass of iced water. If it forms a hard ball, it has reached hard-ball stage.
Note
