Florentine

1 servings

Ingredients

Quantity Ingredient
Shortcrust pastry
300 millilitres Double cream; (1/2 pint)
225 grams Caster sugar; (8oz)
175 grams Clear honey; (6oz)
145 grams Unsalted butter; (5oz)
335 grams Mixed dried fruit; (12oz)
110 grams Toasted flaked almonds; (4oz)

Directions

FILLING

Pregheat the oven to 220øC/425øF/gas mark 7.

Line a swiss roll tin with shortcurst pastry and bake it blind.

Put all the ingredients into a pan and bring to the boi. Cook at a fast rolling boil until a hard ball is formed. Test it with a sugar thermometer.

If you do not have a sugar thermometer, drizzle a little of the sugar mixture into a saucer of cold water and allow to cool and set. It should roll into a hard ball between finger and thumb.

Pour into the pastry lined tin and level surface. Bake in the oven until golden and bubbling - about 5 minutes. Allow to cool and when quite cold cut into tiny squares using a sharp knife.

Florentine freezes quite well.

Converted by MC_Buster.

Per serving: 1854 Calories (kcal); 119g Total Fat; (54% calories from fat); 9g Protein; 215g Carbohydrate; 317mg Cholesterol; 76mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 14½ Fruit; 23 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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