Fortnum & Mason is one of my favourite spots to visit when in London. For starters, the Fortnum duck egg blue colour is my favourite and matches my beloved kitchenaid mixer. Also, home to one of my favourite afternoon spots. But more importantly the home to the insanely delicious thick, buttery crisp florentines. With a hint of fiery stem ginger, plump sultanas and citrus mixed peel. These giant florentines are truly giant! To be nibbled on and savour all the caramelised sugar. My mum and I, treat ourselves to a box when visiting London at Christmas time. Well, I can’t wait for Christmas so here’s my recipe for Fortnum & Mason Style Salted Caramel Florentines.
Fortnum & Mason’s florentines have a crisp edge to them, to achieve that, I baked mine in metal crumpet rings lined with parchment paper the sugar in the mixture makes it extra prone to sticking. Being careful, when they come out of the oven you need to remove the parchment collar and ring. You can reshape them with a wiggle of the ring and it will set up firm. I experimented as when to remove them and if you let them cool completely, the paper becomes a real pain to remove. If you want a lower maintenance option, you can spoon the mixture on the parchment-lined trays well spread out and then you will get a more traditional lace edge.Print
- 30g Plain Flour
- 2tbsp Golden Syrup
- 50g Salted Butter
- 120ml Double Cream
- 120g Caster Sugar
- 100g Flaked Almonds
- 50g Hazelnuts, roughly chopped
- 100g Sultanas
- 100g Stem Ginger, chopped finely
- 100g Mixed Peel
- 350g Dark Chocolate, for decorating
2. In a saucepan combine the flour, butter and golden syrup and stir over low heat until melted. Stir in the cream and take off the heat.
3. Stir in the nuts, ginger, sultanas and the mixed peel, stir until well coated. Using 1 1/2 tbsp of the mixture, spoon into each of the prepared rings. Bake for 8-10 minutes until golden. Working quickly, but carefully as working with hot sugar and butter, remove the rings and the parchment collars as they come out of the oven. Reshape if any parts crumble, they will firm upon cooling. Leave to cool completely. Repeat the process with the rest of the mixture, you may have to do some ring and tray juggling.
4. When all the florentines are completely cool, melt the chocolate over a Bain Marie, until smooth. Leave to cool slightly, turn the florentines over having the smooth side facing up, place on a cooling rack. Spooning a generous amount of the melted chocolate on top of each florentine, spreading to the edge. Leave to set for a few minutes, then you can drag a fork tines through the chocolate to make a wavy pattern. Leave to set completely before tucking in.
- Category: Chocolate
- Method: Baking
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