Cook Time 30 minutes
125g Caster Sugar
75g Fresh Cream, 35% Fat
150g Flaked Almonds
125g Glacé Orange Fillets, Chopped
25g Glacé Cherries, Sliced
Boil the caster sugar, cream, honey, glucose and butter and cook on the stove until you achieve a light golden colour. Place spoonfuls onto a tray lined with a Silpat® mat and bake at 170?C for 8 -10 minutes or until golden brown. Remove the tray from the oven, and while the Florentines are still hot, use a 70mm round cutter with a circular motion to create an even round disc.
Keep in a sealed bag or container until ready to eat.