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Ingredients
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- 2 - 3 sheets Rice Paper
- 350 g Sugar
- 150 ml Water
- 125 g liquid Glucose
- 25 g liquid Honey
- 1 large Egg White
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- A pinch Cream of Tartar
- 50 g Glace Cherries or other glace fruit
- 25 g chopped Angelica
- 25 g Flaked Almonds, chopped
Brazil Nuts or Hazel Nuts
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You will need
A heavy saucepan, a mixing bowl, an electric whisk and a 20 cm square sandwich tray
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Directions
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- Dampen a 20 cm square sandwich tin and line the bottom with a sheet of rice paper.
- Place sugar and water in the saucepan stirring over a low heat until the sugar has dissolved.
- Add the glucose and honey.
- Increase the heat and bring to the boil without stirring.
- Boil to 135 c
- Whisk the egg white with cream of tartar until stiff.
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- Gradually pour in the hot syrup whisking all the time.
- Continue whisking until the mixture begins to firm then quickly stir in the fruits and nuts.
- Tip the mixture into the tin pressing down with a spatula.
- Cover with a layer of rice paper and leave to set for at least 12 hours before cutting into individual portions.
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