HAZELNUT AND CHOCOLATE SWIRL NOUGAT

SERVES 10-14

Prep time: 10 min. Cooking: 25 min (plus cooling, resting)

This nutty nougat makes a great winter picnic treat. It can be made a few days ahead, leaving you with one less thing to prepare on the day. Allowing it to dry for a few days will also create a delicious lightness.

• 450g roasted hazelnuts

• 4 sheets confectioner’s rice paper (see tip)

• 570g caster sugar

• 345g mild-flavoured honey

• 180g liquid glucose

• 3 egg whites

• 120g dark chocolate (53-66% cocoa solids), melted

1. Preheat the oven to 100°C. Place the hazelnuts on an oven tray and warm in the oven.

2. Line a 20x30cm lamington tin with plastic wrap and line the base with confectioner’s paper.

3. Combine the sugar, honey, glucose and 100ml water in a saucepan over medium heat and stir to dissolve the sugar, then increase the heat to medium-high. When the sugar mixture reaches 120°C on a sugar thermometer (6-10 minutes), start whisking the egg white in an electric mixer on medium speed. Continue cooking the sugar mixture until it reaches 135°C. The egg white should be firm; if not, increase the speed.

4. When firm peaks form, pour the sugar syrup into the firm egg white in a thin, steady stream. Continue whisking until the mixture is smooth, glossy and puffed (4 minutes).

5. Fold the warm nuts through the mixture, then swirl in the chocolate until just marbled (take care not to overmix; 3 or 4 folds should be enough).

6. Transfer to the prepared tin, smooth with a wet palette knife and top with the remaining confectioner’s paper. Cool completely in the tin until firm (3-4 hours). Turn out and cut into squares with a serrated knife to serve. Nougat will keep in an airtight container for 3 days.