Toasted coconut nougat

Place the sugar, glucose and honey in a saucepan over medium heat and stir until the sugar has dissolved. Do not allow it to boil. Brush around the side of the pan with extra water using a pastry brush so that sugar crystals do not cling to the side of the pan. When the sugar has completely dissolved, place a sugar thermometer in the syrup and bring to a rapid boil until the temperature reaches 140°C. Remove from heat.

Line the base of an 28cm x 18cm rectangular cake tin with 1 of the rice paper sheets.

Whisk together the egg whites and cream of tartar using an electric mixer until soft peaks form. Add the sugar syrup in a slow, steady stream, while continuing to beat, until it is incorporated. Continue beating until the mixture is slightly cooked and thickened, about 5 minutes. Towards the end of this process, add the coconut essence. Fold in the desiccated coconut using a large spoon.

Pour the mixture onto the rice paper and press gently with a spoon to flatten. Cover with the second sheet of rice paper and allow to set in a cool place (but not in the fridge), about 1 hour, before cutting into desired shapes using a very sharp knife. Dip each piece of nougat in cornflour to give it a light coating before wrapping in parchment paper or cellophane. Alternatively, serve as is topped with lightly toasted coconut shavings, if desired.