1. Line the sides of a 15 centimetre square baking tin with rice paper.
2. Whisk the egg white in a heatproof bowl until stiff. If possible do this in a freestanding mixer as it will be easier to add the remaining ingredients.
3. Combine the sugar, glucose, honey and water in a small saucepan. Stir over very low heat until the mixture reaches 135C on a sugar thermometer (about three to five minutes).
4. Remove from the heat. While whisking, drizzle the syrup into the egg white and continue whisking until glossy and beginning to stiffen.
Recipe, Billington’s Sugar
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