Ingredients
Method
1.In a small saucepan add sugar, glucose, honey and water and stir, over medium-low heat, without boiling, for 1-2 minutes, or until sugar dissolves.
2.Bring to the boil; boil, uncovered, without stirring, for about 10 minutes or until syrup reaches 164°C on candy thermometer; remove pan from heat immediately.
3.Using an electric mixer, beat egg white in a small heatproof bowl for 1-2 minutes, or until soft peaks form. With motor operating, gradually add hot syrup to egg white in a thin steady stream.
4.Meanwhile, have rice paper ready. Working quickly, stir nuts, blueberries and chocolate into nougat. Quickly spoon mixture along 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 bench to make perfect log shape.
5.Stand for about 2 hours, or until cool. Serve cut into slices.
Use an accurate candy thermometer for perfect results. They are available at selected department stores or online.
Note
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