| 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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