Desert is the focus once again on this week’s recipe page with this guide to Florentines, courtesy of Jackson’s the Bakers.
90g Butter. 100g Sugar. 30g Chopped Glace Cherries. 30g Candied Peel. 60g Raisins. 135g Flaked Almonds. 30g Fresh Cream. Chocolate Couverture (for decoration).
Start by melting the butter in a saucepan, then add the sugar and bring to the boil. Remove the pan from the heat then add the fruit and almonds and stir well. Stir in the cream. Deposit the mixture with a spoon in small heaps on either, a well-greased and floured baking tray or baking parchment. Flatten the heaps as much as possible allowing plenty of space between them. Bake in an oven at 180c/ gas mark 4 until they are a light golden colour. As soon as they are removed from the oven and whilst still hot, pull the edges of the baked product inwards with a circular cutter to form the Florentine into a perfect circle. Leave to get quite cold and crisp before removing from the tray. Coat the flat underside of the florentine with tempered chocolate.
Recipe courtesy of Trevor Jackson, Food Hero of the Year, Chesterfield Food and Drink Awards 2014.