After my first go at making florentines, I had the idea that pistachios, lemon and chili would be a good combo for my next batch. I totally love chili chocolate so I guess that may be where I got the idea from.
Again based on the recipe I found at Channel 4, I altered it here and there by substituting the almonds for pistachios and lightly toasting them before slightly crushing them. I added a nip of crushed chili flakes to the caramel mixture - a quarter of a teaspoon for now but I would be a little (LITTLE!) heavier handed next time.
These were slightly chewier than I made before and don't think they were as successful in texture but they were better in flavour, so I think its about upping the amount of nuts as there was too much of the sugar mixture.
Here are the changes:
I substituted the flaked almonds for 50g of shelled pistachios, lightly toasting and crushing them but I would use about 60-70g next time.
I used 80g of candied orange and lemon peel in total, omitting the glace cherries.
I added half the zest of a lemon and although I used a quarter of a teaspoon, I would redo with half a teaspoon of dried chili flakes (use you own judgment as they vary in heat and variety.)
The chocolate was dark. I like the Green & Blacks cooking chocolate.
If and when I redo these I shall post up the results with the changes but I may have a new thing I want to try at that point! It is such a bad trait I have - florentines one minute, sorbet tomorrow and homemade ricotta the next! I should master one thing before moving on in the kitchen really.
These are really gorgeous and the slight chewiness wouldn't bother me in the least! That flavor combination sounds wonderful. Love this, so creative!
ReplyDeleteI'm just thinking of having a coffee, and I'm looking at these photos of the Florentines wishing I had a couple of these to munch right now. They look really good.
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