- Line a loaf tin with 3 layers of cling film or use small dariole moulds if you prefer.
- Purée the wild strawberries and elderflower cordial together. Set aside until required.
- Place the sugar, glucose and honey into a small saucepan. Place over medium heat and stir until sugar is dissolved. Boil to 116 degrees Celsius – use a sugar thermometer to check.
- When the syrup is nearly ready, whip the egg whites to stiff peak stage. When the syrup has reached the correct temperature, carefully pour it onto the egg whites, in a steady stream, with the mixer beating all the time. Continue beating until the meringue is quite cold.
- Whip the cream to soft peaks and then fold into the cooled meringue mix. Ripple through the wild strawberry and elderflower purée. Spoon into the prepared loaf tin or into individual dariole moulds.
- Tap gently to remove air bubbles. Place in the freezer and leave overnight to freeze.
If you have used a loaf tin, unmould the frozen nougat, remove the cling film and slice thickly to serve. Otherwise, dip base of dariole moulds into hot water to loosen then shake out into your hand to tip out. Accompany with more wild strawberries, shortbread and a glass of Polgoon elderflower fizz.