Nougat

Makes 64 Cakes, Bread and Pastries

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Method

Preheat the oven to 80C/175F. Line the base of the tray with rice paper, ensuring it is fully covered.

Put the mixed nuts and mixed dried fruit in one heatproof bowl and the cocoa butter in another. Place both bowls in the oven to keep warm (the cocoa butter will melt). Put 380g caster sugar, glucose, vanilla seeds and 100ml water in a saucepan over a medium heat. Stir until the sugar has dissolved, then bring up to the boil. When the temperature reaches 120C/248F on a sugar thermometer, put the honey in another saucepan and bring it up to the boil.

Meanwhile, put the egg whites and remaining 30g caster sugar in the bowl of an electric stand mixer fitted with a whisk attachment and whisk on high speed until firm peaks form. When the honey reaches 122C/251F, pour it into the egg whites while still whisking on high speed.

When the sugar mixture reaches 155C/310F, pour it into the egg whites, still whisking. Continue to whisk on high speed for another 3-5 minutes, or until the mixture cools slightly, then reduce speed to low. Pour in the melted cocoa butter and gradually increase the speed again until the butter has been incorporated.

Replace the whisk with the paddle attachment, add the warm fruit and nuts and mix slowly until incorporated.

Tip the mixture onto the rice paper-lined tray and use a spatula to spread it out evenly. Place more rice paper on top to cover it completely. Set aside overnight to set.

Cut the nougat into 2x6cm pieces and store in an airtight container. It will keep at room temperature for up to a month.