Method

• 1.
  Preheat oven to 170°C. Lightly grease the sides and base of a 22cm square cake pan, then lay rice paper over the base, shiny-side down, so that the sheets are slightly overlapping (cut to fit if needed).
• 2.
  Melt chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Turn off the heat and leave until ready to use. If chocolate starts to set, gently reheat it using the same method.
• 3.
  Spread the pistachios out on a baking tray and bake for 4 minutes or until lightly roasted. Add the cherries to the tray, return to oven, then turn off oven and leave the door slightly ajar. This will help keep the pistachios and cherries warm until you’re ready to use them.
• 4.
  Place the eggwhites in a stand mixer fitted with the whisk attachment so they are ready when needed.

• 5.
  Once all ingredients are ready, combine sugar, glucose syrup, honey and ½ cup (125ml) water in a large saucepan. Place over high heat and cook for 20-25 minutes or until mixture reaches 140°C on a sugar thermometer.
• 6.
  Once the sugar syrup reaches 140°C, start whisking eggwhites on medium–high speed until a soft, loose meringue starts to form. By this time your syrup should be at 145°C. Remove from heat and, with the motor running, add the syrup to the eggwhites in a thin, steady stream. Reduce speed to low and whisk for 3 minutes to cool slightly.
• 7.
  Remove the whisk attachment and replace with the paddle. Beat on a slow speed and slowly add the melted white chocolate in a thin stream until incorporated. Turn off mixer, add the warm nuts and cherries, then turn mixer back on at low speed. Beat only until the nuts and cherries are evenly distributed – be careful not to beat for any longer or the cherries will bruise.
• 8.
  Using a heatproof spatula, scoop the nougat into prepared tray. Press the nougat into the corners of the tin and flatten the top. Place another layer of rice paper over the top, shiny-side up, pressing gently to flatten it over the top for a nice, even finish. Leave the nougat in a cool, dry place to set overnight.
• 9.
  When ready to serve or store, run a knife around the edge of the tin to loosen the nougat, then invert it over a chopping board, gently pressing the base to release the nougat. Trim the edges and cut into your desired portions. The nougat will keep, in an airtight container at room temperature, for several months.