Who doesn’t love such a classic combination? Rose-water is a deliciously light flavour that’s perfect with creamy, rich nougat.
Recipes by Lianne Scher
Styling by Leila Saffarian and Taryne Jakobi
Photographs by Dylan Swart
Rose-water and Turkish delight nougat
- 450g sugar
- 250ml (1 cup) liquid glucose
- 80ml (1/3 cup) honey
- 2 rice paper sheets (available at good baking stores)
- 2 extra-large egg whites
- pinch cream of tartar
- 250g Turkish delight, chopped
- 5ml (1 tsp) rose-water essence
- cornflour, to serve
Place the sugar, glucose and honey in a saucepan over medium heat and stir until the sugar has dissolved. Do not allow it to boil. Brush around the side of the pan with extra water using a pastry brush so that sugar crystals do not cling to the side of the pan. When the sugar has completely dissolved, place a sugar thermometer in the syrup and bring to a rapid boil until the temperature reaches 140°C. Remove from heat.
Line the base of an 28cm x 18cm rectangular cake tin with 1 of the rice paper sheets.
Whisk together the egg whites and cream of tartar with an electric mixer until soft peaks form. Add the sugar syrup in a steady stream, continuing to beat, until it is incorporated. Continue beating until the mixture is slightly cooked and thickened, about 5 minutes. Towards the end of this process, add the rose-water essence. Fold in the Turkish delight pieces using a large spoon.
Pour the mixture onto the rice paper and press gently with a spoon to flatten. Cover with the second sheet of rice paper and allow to set in a cool place (but not in the fridge), about 1 hour, before cutting into desired shapes. Dip each piece of nougat in cornflour before wrapping in parchment paper or cellophane, or serve as is.