Strawberries and vanilla nougat

Strawberries and vanilla nougat

Atelier Confectionery
20 mins
Cooking time
95 mins
Lisa Linder


Quantity Ingredient
200g fresh strawberries
vegetable oil, for oiling
2 small sheets rice paper
1 large sheet rice paper
300g granulated sugar
50ml water
150ml honey
1 large egg white
1 vanilla pod, seeds scraped
100g whole blanched almonds, toasted
icing sugar, for dusting


  1. Preheat the oven to 100°C. Line a baking tray with a silicone baking mat. Slice the strawberries, place them on the prepared baking tray and cook in the oven for 1 hour to dry out.
  2. Once the strawberries are dried, remove from the oven and leave to cool. Peel away from the silicone mat and set aside.
  3. Lightly oil and line the base of a 19 cm square tin with rice paper.
  4. Heat the granulated sugar, water and honey in a heavy-based saucepan over a medium heat and stir until the sugar has dissolved. Bring to the boil, insert a sugar thermometer and cook until the mixture reaches 130°C.
  5. Meanwhile, whisk the egg white in a freestanding food mixer until soft peaks form.
  6. Once the syrup has reached the correct temperature, remove from the heat and stir in the vanilla. Slowly pour the sugar mix into the meringue while still whisking on medium speed. Whisk until the mixture thickens and turns creamy in colour. Stir in half the strawberries and all the almonds.
  7. Spoon the mixture into the prepared tin and level the top. Place more dried strawberries over the top, pressing gently onto the nougat. Lightly dust with icing sugar and leave at room temperature for 3–4 hours, or preferably overnight before cutting into pieces or strips. Store in an airtight container for up to 2 weeks.
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