Hailing from Dundrum, Louise always had an interest in food. For 3 years Louise studied professional cookery at Cathal Brugha Street. There she discovered her ...
8 oz whole blanched almonds (toasted)
4 oz pistachio nuts (shelled, roughly chopped)
2 oz glace cherries (rinsed, dried and halved)
8 oz granulated sugar
2 tblsp glucose syrup
4 floz water
4 oz clear honey warmed
2 egg whites (stiffly beaten)
1 tsp vanilla extract
2 sheets rice paper (eating paper)
Mix almonds, pistachios and glace cherries together.
Place the sugar, glucose syrup and water in a heavy based saucepan and heat gently. Stir until the sugar has dissolved.
Dip a pastry brush in water and brush down any sugar crystals from the sides of the pan.
Bring to the boil without stirring until the temperature reaches 280°F on a sugar thermometer.
Stir in the warm honey then continue to boil until a temperature of 290°F is reached.
Immediately pour the syrup in a thin stream on to the egg whites, beating constantly with a electrical whisk.
Add in the vanilla extract, nuts and cherries. Beat the mixture for 5 minutes or until the nougat begins to thicken.
Pour into a 7x11inch shallow tin lined with rice paper. Spread the nougat into the tin and place a second sheet of rice paper on top - place something heavy on top to knock out any air bubbles. Then leave overnight.
Remove the weight and cut the nougat into bars or squares. Wrap in waxed paper and store in an airtight container for up to 10 days.