Cranberry almond florentines.
Vintage Harvest Ale, 1998
J.W. Lees & Co
Manchester, England NV
For the florentines: 4 ounces sliced almonds 4 ounces slivered almonds 4 ounces finely chopped almonds 4 ounces dried cranberries, finely chopped 3 1/2 ounces orange confit, finely chopped 6 1/2 ounces granulated sugar 4 1/2 ounces butter 1/4 cup lavender honey 1 cup heavy cream Pinch vanilla powder Pinch salt Tempered white chocolate, as needed Tempered dark chocolate, as needed
For the florentines: Preheat oven to 325 degrees. In bowl, place almonds, cranberries and confit and stir to combine. On Silpat[R]-lined sheet tray, arrange almond mixture in a thin layer. Bake until warmed through, but not golden brown, about five minutes. Transfer to a bowl. In pot, place sugar, butter, honey, cream, vanilla powder and salt and heat to 245 degrees, whisking occasionally. Pour honey mixture over almond mixture and stir gently to combine. In florentine Fleximold[R], distribute 1 tablespoon of mixture into each cavity. Bake until golden brown, about 21 minutes, turning tray once during cooking process to ensure even baking. Set aside until cooled to room temperature.
To serve: On parchment-lined sheet tray, unmold florentines, inverted-side up. Using paper toweling, pat surface dry to remove excess butter. Paint half of florentines with white chocolate and the remaining half with dark chocolate. While chocolate is still wet, invert florentines onto textured acetate sheet. Set aside at room temperature until dry and set. Unmold florentines and serve.
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|Date:||Mar 22, 2010|
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