Nougat

• 90 g (3¼ oz) cocoa butter
• 60 g (2¼

Melt the cocoa butter and keep warm. Put the eggwhites in an electric mixer with the whisk attachment. Put the sugar, glucose and vanilla seeds in a small saucepan and add just enough water to make a paste. Set aside until required.

Put the honey in a second small pan and bring towards 160°C (320°F) over high heat. When it reaches 158°C (316°F) turn the electric mixer on to high speed.