Damson Terrine Florentines

Damson Terrine Florentines

I've always been a Florentine fan. My Mum used to make perfect crispy Florentines when I was a kid, which, like her melt-in-the-mouth yo-yo's, were polished off faster than the speed of light. However, my true passion for these fruit and nut-filled morsels came when I free-styled the recipe as a teenager. The result was an ever-so-slightly chewy florentine that perfectly satisfied my sweet tooth.
 
There is much debate in the baking world as to whether a crispy or chewy Florentine is better. If you fancy getting addicted to the chewy version, here's my take on a Damson Terrine Florentine. 
Enjoy x
 

Ingredients:

 
120g chopped mixed nuts (walnuts, almonds etc)
20g sultanas
20grms currants
3 tbsp flour
½ tsp ground mixed spice
130g Damson Terrine (chopped)
20g toasted coconut flakes (optional)
50g butter
1 tbsp honey
½ tsp vanilla extract
¼ caster sugar
2 tbsp cream
80g dark chocolate
 
 

Method

 
  1. Preheat oven to 160°C.
 
Nut Mixture:
  1. Toss the nuts, sultanas, currants, flour and mixed spice together in a bowl and set aside.

Saucepan Sauce:
  1. Place the butter, honey, vanilla, sugar and cream into a medium saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 3 minutes, stirring often. Take the saucepan off the heat
 
Combining Nut Mixture and Saucepan Sauce:
  1. Add the Nut Mixture to the Saucepan Sauce and mix together. Once mixed, add the terrine pieces and mix until combined.
 
Filling Muffin Tins and Cooking:
  1. Place a tablespoon of the mixture into each muffin tin and bake for about 10 minutes or until bubbling and golden.
 
Removing From Oven and Cooling:
  1. Remove the muffin tin from the oven. Using a knife, run the blade around the edges of the tin to loosen the Florentines (wipe the blade clean if it becomes sticky). Cool for 5 minutes to allow the caramel to set. Remove the Florentines from the muffin tin and place on a cooling rack.
 
Melt the chocolate and dip the florentines:
  1. Poor 4cm of water into a pan and heat on low (simmering not boiling). Add coarsely chopped chocolate to a stainless steel bowl and place on top of the pan. When most of the chocolate is shiny, stir until smooth. Dip a third of each Florentine in the melted chocolate. Place on baking paper to set.
     
Note: Florentines freeze incredibly well, just remember to place a sheet of baking paper between each layer prior to freezing so they don’t stick. They only take a few minutes to thaw and make the perfect afternoon tea or after-dinner treat.

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