Billington's Nougat

Name: Billington's Nougat
Cook time: 25 min
Total time: 25 min
Yield: 12
Cuisine: British
Ingredients: 1 egg white; 230g Billingtons unrefined icing sugar; 1tsp Silver Spoon Create liquid glucose; 2 tbsp Honey; 2 tbsp Water; 50g pecans, lightly toasted and chopped; 25g pistachios, lightly toasted and chopped; 25g Billington's cherries, rinsed, dried and chopped

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Cook: 25 mins

Serves: 12

British Dessert

Ingredients

1 egg white
230g Billingtons unrefined icing sugar
1tsp Silver Spoon Create liquid glucose
2 tbsp Honey
2 tbsp Water
50g pecans, lightly toasted and chopped
25g pistachios, lightly toasted and chopped
25g Billington's cherries, rinsed, dried and chopped

Accompaniment

Description

An indulgent, sweet nougat filled with soft dark cherries, with a crunch of toasted pecans and pistachios.

Method

1
– Line the sides of a 15cm square baking tin with rice paper.

– Whisk the egg white in a heatproof bowl until stiff. If possible do this in a freestanding mixer as it will be easier to add the remaining ingredients.

– Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches the small crack stage, or 135C, 275F on a sugar thermometer, about 3 to 5 minutes.

– Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.

– Stir in the nuts and cherries and spread the mixture over the rice paper in the prepared pan, pressing it down well. If the mixture is hard to spread use the back of a warm spoon. Cover with another layer of rice paper and place a light weight evenly over the top. Leave nougat until cold and then cut into squares.