| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | Swiss | New, Essa’s tast | 1 | servings |
INGREDIENTS
| Shortcrust pastry | ||
| 300 | ml | Double cream; (1/2 pint) |
| 225 | g | Caster sugar; (8oz) |
| 175 | g | Clear honey; (6oz) |
| 145 | g | Unsalted butter; (5oz) |
| 335 | g | Mixed dried fruit; (12oz) |
| 110 | g | Toasted flaked almonds; (4oz) |
INSTRUCTIONS
FILLING Pregheat the oven to 220°C/425°F/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; 14 1/2 Fruit; 23 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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