Honey nougat with almonds, cherries and cranberries

Tip: tap a step to mark it as done.

1. Cut 12 circles of edible rice paper to fit round egg rings. Brush the insides of the rings with oil, arrange them on a baking sheet lined with parchment paper, and place one rice paper circle in each ring.

2. Combine the sugar, glucose syrup, honey and water in a saucepan and heat over low heat until the sugar dissolves. Bring to a boil, then cook uncovered without stirring. Remove from the heat when the syrup reaches 154°C (309°F).

3. In a heatproof bowl, beat the egg white to medium-stiff peaks. With an electric mixer running constantly, pour in the hot syrup in a thin stream. The mixture will be thick and sticky, so work quickly: fold in the coarsely chopped almonds, whole cherries and cranberries, then divide among the rings using an oiled spoon. Cover the tops with the remaining rice paper circles, let stand for 5 minutes, remove the rings, and let the nougat cool completely.

   Place the finished nougat in a decorative box. You can also cut it to show off its texture.

4. Tip: For a nut version, use the same amount of the nougat base, but replace the fruit and almonds with coarsely chopped toasted hazelnuts and chopped dark chocolate.

Tip: Pour the hot syrup down the side of the bowl, not directly onto the beaters, which could splatter it; hot sugar can cause serious burns.

This recipe was translated from the Slovak original: Medový nugát s mandľami, čerešňami a brusnicami