Name: Sicilian nougat
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 millilitre manuka honey; 400 gram caster sugar; 360 gram liquid glucose; 4 egg whites; 2 vanilla pods, halved; 160 gram shelled pistachios, chopped; 160 gram mixed fruit peel; edible rice paper* (also called edible wafer paper; available from specialty food stores and kitchen shops) – i used zaano rice paper from farro; icing sugar, to serve

Sicilian nougat

This is one of my all-time favourite sweet treats. My papa comes from Messina in Sicily, and this is a typical dessert from that region of Italy. You will need a sugar thermometer to achieve perfect results and a very small cake tin, about 11cm square. Photograph by Todd Eyre. Props and styling by Cameron Woodcock.

Ingredients

150 millilitre manuka honey

400 gram caster sugar

360 gram liquid glucose

4 egg whites

2 vanilla pods, halved

160 gram shelled pistachios, chopped

160 gram mixed fruit peel

edible rice paper* (also called edible wafer paper; available from specialty food stores and kitchen shops) – i used zaano rice paper from farro

icing sugar, to serve

Method

1.Place honey, sugar and glucose in a small stainless-steel pot. Gently bring to a simmer over a low heat and wait until sugar dissolves. Turn up heat and place a sugar thermometer in the pot – the temperature needs to reach 140°C.

2.Meanwhile – keeping a careful eye on the thermometer – whisk egg whites to stiff peaks with an electric beater. Scoop seeds out of vanilla pods with a small sharp knife and add to egg whites.

3.When temperature reaches 140°C pour half the honey syrup into egg whites and mix with beaters on low speed.

4.Return pot with remaining syrup to stove and heat until mixture reaches 150°C. Remove from stove and slowly add to egg whites with beaters on low speed. Beat for 2-3 minutes or until thick. Fold in pistachios and peel.

5.Cover base of a small cake tin in a single layer of edible rice paper (you may need more than one sheet) then gently pour in nougat mixture. Smooth out with a spatula and place a layer of rice paper on top to cover. Chill in the freezer for at least 1 hour.

6.To serve, remove from tin, dust with icing sugar and cut into squares.

*Check label if eating gluten free
Note

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Ingredients

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