Name: Sean Moran’s white chocolate and rosemary nougat
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 12-14
Ingredients: 200 gm white chocolate, cut into 1cm pieces; 4 sheets confectioner’s rice paper (see notes); 440 gm (2 cups) caster sugar; 90 gm (¼ cup) honey; 250 gm liquid glucose; 2 egg whites, at room temperature; 125 gm unsalted butter, roughly chopped; 150 gm pistachios, roasted; 150 gm candied orange peel, coarsely chopped; 4 large sprigs rosemary, finely chopped; 180 gm dried strawberries (see notes); Scraped seeds of 1 vanilla bean

Ingredients

200 gm white chocolate, cut into 1cm pieces

4 sheets confectioner’s rice paper (see notes)

440 gm (2 cups) caster sugar

90 gm (¼ cup) honey

250 gm liquid glucose

2 egg whites, at room temperature

125 gm unsalted butter, roughly chopped

150 gm pistachios, roasted

150 gm candied orange peel, coarsely chopped

4 large sprigs rosemary, finely chopped

180 gm dried strawberries (see notes)

Scraped seeds of 1 vanilla bean

Method

Place chocolate on a lined tray in freezer until required.

Lightly grease base and sides of a 4cm deep x 20cm x 30cm slice tin. Line base with 2 sheets rice paper, shiny side down, folding the paper up the sides.

Divide sugar, honey and glucose evenly between 2 heavy-based saucepans and add 30ml water to each. Bring both pans to the boil over medium-high heat, swirling to dissolve sugar.

Meanwhile, place egg whites and a pinch of fine salt in the bowl of an electric mixer and whisk to firm peaks. When one pan of syrup reaches 125°C on a sugar thermometer, reduce the mixer speed to low and gradually add the syrup. Once added, increase speed to high and whisk until combined.

Pour mixture into prepared tin and, using an offset spatula, spread evenly, firmly pressing remaining 2 sheets of rice paper on top. Refrigerate overnight until nougat is firm before cutting into bite-sized pieces.

Begin this recipe a day ahead. This recipe also calls for chilling (see method).

Confectioner’s rice paper and dried strawberries are available from specialty baking and food shops.
Note

Sean Moran

Photography by Ben Dearnley Photographer

Ben Dearnley is a Sydney-based photographer who has been shooting since 1995, after completing a Bachelor of Arts in Communication Studies at Newcastle University. He was a photography assistant for three years before starting his own photography business focusing on food, still life and lifestyle. He has worked for a large number of local magazines and cookbook publishers, including Australian Gourmet Traveller, Donna Hay Magazine, Delicious, Coles, Australian Women’s Weekly Cookbooks, Murdoch Books, Pan Macmillan and others. He also shoots content for brands such as Sonoma Bakery, The Heart Foundation and Napoleon Perdis. When not in his studio, he enjoys swimming, walking his current Cavalier King Charles Spaniel Hazel, and tinkering in his shed.

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Ingredients

Method

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