Weigh 'n Pay White Choc Nougat

Recipe:

WHITE CHOCOLATE NOUGAT
 
275g Caster Sugar                     1 egg white
 2 Tbsp Glucose Syrup              75g dried blueberries
 2 Tbsp Honey                            180g Snowettes
 2 Tbsp water                               2 sheets rice paper
 90g pistachio kernels
 
Stir sugar, glucose, honey and the water in a small saucepan over heat without boiling, until sugar dissolves. Bring to the boil and boil uncovered without stirring for about 10 mins or until syrup reaches 164C on the candy thermometer. Remove from the heat immediately.
Beat egg white in a small heatproof bowl with electric mixer until soft peaks form. With motor operating, gradually add syrup to egg white in a thin steady stream.
Meanwhile have rice paper ready. Working quickly, stir nuts, blueberries and chocolate into nougat. Quickly spoon mixture along the long side of each sheet of paper. Roll each sheet to enclose filling and make into a log shape. Wrap each log in foil, roll on a bench to make a perfect log shape. Stand about 2 hours until cool and cut into slices.

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Weigh 'n Pay is a bulk food store from Perth, Western Australia.
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