- 2 pieces of rice paper or edible paper
- 300g icing sugar
- 140g liquid glucose
- 3 Tbsp. honey
- 4 Tbsp. water
- 2 egg whites
- Your choice of flavours (see method)
This recipe makes enough to fill one Le Creuset 13cm Classic Square Dish. Oil the sides of the dish (not the bottom) and line the base with a piece of rice paper.
Combine the icing sugar, glucose, honey and water in a Le Creuset Stainless Steel Professional Saucepan. Stir over a very low heat until the sugar has dissolved then allow the mixture to boil until it reaches 140°C on a thermometer. This should take 10-15 minutes.
In an electric mixer, whisk the egg whites. With the electric mixer still whisking, add the syrup to the egg whites in a slow and steady stream. Continue whisking until the mixture is very thick, approximately 10 minutes. Keep an eye on the motor of the mixer to check it is not overheating. The mixture will turn a pale beige colour.
Stir in your preferred flavouring (see below).
Spread the mixture over the rice paper in the prepared dish, cover with another layer of rice paper and press down. Leave to cool and set before cutting into small squares (best served the day it is made).
Pistachio: Stir 100g lightly roasted and chopped pistachios into the nougat mixture before placing in prepared dish.
Cranberry: Stir 100g cranberries into the nougat mixture before placing in prepared dish.
Coconut and Saffron: Stir 50g desiccated coconut and 1 tsp saffron (soaked in hot water and drained) into the nougat mixture before placing in prepared dish.
Raspberry: Stir 100g dehydrated raspberries into the nougat mixture before placing in prepared dish.