You'd think that nougat would be impossible to make at home but with this easy recipe you can make a whole range of varieties in your very own kitchen. With Valentine Day coming up, this might just be the way to impress your sweetheart...
4 sheets rice paper (Purchase from your local cake decorating shop)
2 egg whites (at room temperature)
2 cups white sugar
1½ cups liquid glucose
2 tsp butter
250g chopped cherries, toasted nuts
2 TBL spoons water
½ teaspoon almond essence
Line a 20cm baking tray with two sheets of rice paper.
In a pot combine the sugar, glucose and water.
Stir over a low heat until completely dissolved. Allow the mixture to reach 135 degrees on a sugar thermomotor whilst stirring occasionally.
In the mean time, whisk the egg whites in a free standing mixture until the stiff peak stage. (You need your hands free so a hand held mixer will be difficult)
Remove the sugar syrup from the heat and slowly pour into the stiffened egg whites with the mixer on a low to medium speed.
Turn the mixer up and continue to whisk until thick and glossy. (two minutes)
Lastly add the butter, chopped nuts, cherries and almond essence.
Quickly pour the mixture into the prepared tray and flatten with a spatula. (As the mixture cools it will want to set, so best work quickly)
Place the remaining two sheets of rice paper on top of mixture and press down firmly.
Allow to cool and set completely at room temperature, roughly five hours.
Cut into squares with a sharp knife and wrap in wax wrap.
Yields 22 squares.