Try this delicious recipe at home
Who can resist a Florentine?! Head Chef, Claire Nicholls, at the Castle House Hotel makes the best Florentines in Herefordshire – so why not follow this recipe and make them at home for your family and friends over the festive period!
225ml double cream
500g caster sugar
1 tsp glucose
Juice of 3 lemons
Place all of the above ingredients into a heavy based saucepan and bring to 110°C with a jam thermometer
Carefully fold in the following into the above mixture and allow to cool
225g mixed peel
255g nibbed almonds
255g flaked almonds
Zest of 3 lemons
When the mixture is cool, place a teaspoon size balls onto a non-stick baking sheet on a baking tray, but make sure you leave a good space between as these will spread. Bake at 160°C for approximately 6 mins until golden brown, then leave to cool. When cool, spread the reverse side with 100g melted dark chocolate and make a zig zag with the back of a fork. Leave to set and enjoy.
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