Sugar syrup is very hot, get a grown up to help with this process. If you do not have a sugar thermometer, the stage when the sugar is cooked to the correct temperature for use is when a small amount of the syrup can be dropped into a bowl of cold water and the syrup will harden to form long thin threads.
Be cautious to pick flowers you know are edible. It’s also important to pick flowers free from any chemical gardening spray or dog wee! As a general rule for roses (after all, they are best) if a rose smells good, it will taste good.
Line a 1 litre mould, or moulds, with a double layer of cling film. You can choose the shape whatever you like, though metal is best. Filling it with water, and then pouring out, can help push the clingfilm into all the corners.
In a saucepan make syrup with the sugar and 3 tbsp of water and boil until it reaches about 112C (or use the water method above).
Beat the egg whites with an electric mixer and once the egg whites reach a soft peak, gradually pour in the sugar syrup. Then add the honey.
Keep beating together until cooled down.
Whip the cream and once the meringue has cooled down add the whipped cream to it.
Add nuts such and dried or candied fruit if using, then stir through your choice of flowers and herbs. Add a little at a time tasting as you go as some are better in smaller quantities!
Pour into the moulds or a large one but you can choose your mould of choice.
Let the nougat set in the freezer overnight, though it may well be set after 3 hours if your freezer is very cold.
Serve in slices or scooped out like ice cream.