Cranberry, Almond And Cherry Nougat - cooking recipe

Ingredients

2 sheets edible rice paper
1 cup granulated sugar
2 tbsp glucose syrup or light corn syrup
2 tbsp honey
1 None egg white
1/2 cup toasted almonds, coarsely chopped
2/3 cup sweetened dried cranberries
2.5 oz green candied cherries, quartered

Preparation

Cut rice paper into 12 rounds to fit 6 - 3 inch egg rings. Oil inside of egg rings then place on a baking tray lined with parchment paper. Place 1 rice paper round in each egg ring.
Stir sugar, glucose, honey and 2 tbsp water in a small heavy-bottomed saucepan over low heat, without boiling, until sugar is completely dissolved. Brush down side of pan with a pastry brush dipped in hot water to dissolve any sugar crystals stuck on the sides. Bring to a boil. Boil, uncovered, without stirring, until syrup reaches 309\u00b0F on a sugar thermometer. Immediately remove from heat.
Just before syrup is ready, whip egg white to soft peaks in a mixer. With mixer running, add hot syrup to egg white in a thin steady stream. Beat until combined. Working quickly, stir in nuts, cranberries and cherries. Using an oiled spatula, quickly press mixture into egg rings then press rice paper rounds on top. Let stand for 5 mins before removing egg rings. Let cool completely then cut in 1/2 to serve.