Honey and pine nut nougat

Method

1. Cut the rice paper sheets to fit the base of the cake tin. Lay one sheet in the tin and set the second aside.
2. Put the sugar, honey, glucose and rosemary in a heavy-based saucepan over a medium heat and add 100ml cold water. Have the digital probe thermometer to hand.
3. Using an electric mixer, whisk the egg whites in a clean mixing bowl to the soft peak stage (the peaks droop).
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4. Test the honey mixture with the thermometer. When it hits 170°C, slowly pour the honey mixture into the whisked egg whites while whisking on a low-medium speed. Once the honey is incorporated, whisk on a high speed for 10 minutes until the nougat is firm and dense, then stir in the pine nuts.
5. Spoon the nougat into the cake tin. Oil clean hands and use them to smooth and push the nougat into the edges. Put the remaining rice paper sheet on top, then press down gently.
6. Put a board/tin that fits snugly inside the cake tin on top of the nougat and weight it down with full tins or jars. Leave overnight at room temperature, then turn out onto a board. Using an oiled bread knife, cut into blocks or 30 bite-size pieces and wrap as desired.