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.